Vicky made a cauldron of good old fashioned garlic soup last night and Monique enjoyed it very much. I told her that I used to make this recipe since I was in high school (Gwama used to call it her "poor man's instant soup"):
1/4 kilo garlic, chopped
2 chicken buillon cubes (Knorr or Maggi will do)
1/2 loaf of Pan Americana
1 can of evaporated milk (Carnation, Alpine or Alaska)
4 eggs
3 liters of water
Toast the bread in an oven toaster until golden brown, then set aside. In a pot, brown the garlic in some olive oil. Add the water and the chicken cubes, bring to a rapid boil. Season with salt and pepper. Drop in the eggs, add the toasted bread and pour in the milk. Easy, no-brainer soup in 30 minutes!
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