INGREDIENTS:
- 3tbsp butter or margarine
- 1clove garlic,peeled and cut in half
- 2cups 1-inch(2.5cm) cubes French bread (best if dry but not hard)
- 2tbsp butter or margarine
- 1cup chopped onion
- 1tsp paprika
- 4cups beef stock
- 2 eggs
- 1/2tsp salt(approx)
- 1/4tsp pepper(approx)
- chopped parsley
PROCEDURE:
Heat 3tbsp (45ml) butter or margarine in large saucepan with garlic pieces.
Cook gently 5 minutes,stirring.Discard garlic.Add bread cubes and cook
until golden, stirring.Lift out with a slotted spoon.Add 2 tbsp (30ml) butter
or margarine to pan.Add onion and cook gently until onion is golden, stirring.
Add paprika and stock, cover and simmer 20 minutes.Beat eggs well at serving
time.Remove simmering soup from heat.Add about 1 cup (250ml) of the hot
soup, a little at a time, to the egg, beating constantly with a fork or whisk.Stir
mixture back into soup and set over low heat.Heat just to boiling point, stirring
Do not boil.Add salt and pepper to taste.Put 1/4 of the bread cubes in each of
four bowls, ladle the soup over and serve immediately.Sprinkle generously with
parsley.
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