Tuesday, December 23, 2008

This recipe is a clear soup which usually served as appetizer. Clear soups are often made from the broth of garlic, beef, chicken or fish. As the first course of a meal, these soups are not filling; they simply whet your appetite in preparation for a heavy dish.

  • 6 c beef stock
  • 4 cloves garlic, minced
  • 2 tbsp chopped onion
  • 6 slices day-old bread
  • 2 tbsp melted butter
  • oil for frying
  • salt and pepper to taste
  • Fry garlic and onions in oil until slightly brown
  • Pour in beef stock. Season with salt and pepper
  • To make croutons: cut bread into cubes. Melt butter in a skillet. Put bread cubes in butter, and brown until crisp
  • Put few hot croutons on top of the soup before serving.
  • When making soup with homemade stock, chill the stock before making the soup so fat can be easily removed.
  • Peeling Garlic: if the skin won't come off easily, just pour hot water over the garlic bud

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