Egg And Milk Soup Recipe
Ingredients
2 tablespoons oil
2 garlic cloves, minced
4 tomatoes, peeled and chopped
1 teaspoon salt
1/2 teaspoon marjoram
4 cups milk
1 cup grated Cheddar cheese
6 eggs
Directions
Heat oil in a deep kettle.
Add garlic, tomatoes, and salt; cook over low heat for 10 minutes; add marjoram and milk.
Heat, but do not boil; add cheese.
Heat, stirring occasionally, until cheese is melted.
Break eggs into soup, spacing evenly.
Cook gently until eggs are set
Add garlic, tomatoes, and salt; cook over low heat for 10 minutes; add marjoram and milk.
Heat, but do not boil; add cheese.
Heat, stirring occasionally, until cheese is melted.
Break eggs into soup, spacing evenly.
Cook gently until eggs are set
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