Cream of Garlic Soup with Potatoes

Page 9, Date: unknown, Rating:

Author: unknown

Description: none

• Garlic (seperated, peeled, and crushed) - 2 heads
• Olive Oil - 1 cup
• All Purpose Flour - 1 Tbsp.
• Thyme - 1 tsp.
• Chicken Broth - 6 cup
• Eggs (beaten) - 3
• Chopped Parsley -
• Potatoes (peeled and cut into bite-sized pieces) - 2 cup

1. In a medium-sized saucepan, combine oil and garlic.
2. Place over low heat and cook for about 15 minutes or until garlic is tender, but not brown
3. Pour off all but 3 tbsp. of the oil.
4. Stir flour and thyme into saucepan until blended.
5. Gradually add chicken broth and potatoes and bring to a boil, then turn down heat and cook until potatoes are done.
6. Meanwhile, in a small bowl, beat eggs.
7. Increase heat under the broth - bring to a boil.
8. Gradually add one cup broth to beaten eggs, stirring constantly.
9. Return mixture to saucepan and cook one minute or until slightly thickened.
10. Ladle into soup bowls and sprinkle with chopped parsley.