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Monday, October 25, 2010

Soup De Ajo

6 bread slices cut in small cubes
1 teaspoon oil
3 teaspoon garlic, minced
3 cups vegetable stock or water
1 teaspoon salt
dash of pepper
1 egg, beaten with 1 tablespoon water
3/4 teaspoon parsley

Fry bread slices in deep fat until golden brown.Set aside.
In a little oil, fry garlic, then add vegetable stock and season with salt and pepper.
Boil and simmer for 3 minutes and add the beaten egg white while stirring.
Just before serving, drop croutons into the soup and sprinkle with chopped parsley.
Serve hot.
Yield:4 to 6 servings.

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