C
clara
Guest
6 bread slices cut in small cubes
1 teaspoon salt
1 teaspoon oil
Dash of pepper
3 teaspoons garlic, minced
1 egg, beaten with 1 tablespoon water
3 cup vegetables stock or 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.
1 teaspoon salt
1 teaspoon oil
Dash of pepper
3 teaspoons garlic, minced
1 egg, beaten with 1 tablespoon water
3 cup vegetables stock or 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.