2 or 3 cloves garlic
4 cups broth
1 tablespoon chopped parsley
1/2 cup cooked peas
1/2 cup asparagus tips
Add 2 or 3 cloves of chopped garlic to hot oil. When the garlic begins, stir in a little flour and add gradually 4 cups of broth and 1 tablespoon of chopped parsley. Season with salt and vetsin and let it simmer until reduced by one-half. Add cooked peas and asparagus tips and slimmer for 10 minutes longer. Serve over boiled egg, gluten or tokwa.
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