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Method
Peel the garlic and fry the cloves until lightly
golden in the duck fat or hot oil.
Quickly add the flour, mix well and cover with 1
litre of water. Bring to the boil.
Separate the egg, add a few drops of vinegar to the
yolk and add to the boiling water while stirring to
prevent the egg from coagulating.
Add the egg white, still stirring. Season and serve.
Garlic soup can be served over thin slices of stale
bread or eaten as it is.
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