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Garlic soup (florida cooking)
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| Artist: |
_ |
| Categories: |
Garlic, Soups & Stews, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1 1/4
| cup | Chicken broth | | 2
| tsp | Olive oil | | 1
| small | Clove garlic or ?large, - | | | -peeled and crushed | | 1
| slice | Cuban or French bread | | 1
| each | Egg | | | Salt and freshly ground- | | | -pepper to taste | | 1
| tsp | Minced parsley | | 2
| tsp | Grated hard queso blanco- | | | -(see Note) or Parmesan- | | | -cheese |
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Procedures:
| 1 | Bring the chicken broth to a boil. | | 2 | In a small skillet, heat the oil. | | 3 | Add the garlic and saute until golden and aromatic. | | 4 | Place the bread in a large soup bowl, pour the oil and garlic over it, add the boiling chicken broth, and immediately break the egg into the soup. | | 5 | It will cook in 2 to 3 minutes. | | 6 | Add salt and pepper, and sprinkle with the parsley and cheese. | | 7 | Note: there are dozens of quesos blancos, or white cheeses, which is exactly how the name translates. | | 8 | Some are soft, some fresh, but many aged. | | 9 | Queso blanco generally is mild flavored, though some of the aged ones can be quite tangy. | | 10 | They are found in markets in florida and in most cities with colonies of residents of caribbean, cuban, or mexican ancestry. | | 11 | Try the cheeses, and choose the one that suits your taste |
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