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Creamy Garlic Soup Recipe
|Garlic||6 Clove (30 gm)|
|Olive oil/Cooking oil||1 Tablespoon|
|Condensed beef broth||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Water||2 Cup (32 tbs)|
|Cilantro sprig/Parsley sprigs||2|
|Butter/Margarine||1 Tablespoon, softened|
|Egg yolks||2 , well beaten|
Serving size: Complete recipe
Calories 609 Calories from Fat 329
% Daily Value*
Total Fat 37 g57.1%
Saturated Fat 13.1 g65.6%
Trans Fat 0 g
Cholesterol 402.4 mg
Sodium 5475.6 mg228.1%
Total Carbohydrates 43 g14.3%
Dietary Fiber 2.4 g9.4%
Sugars 6.9 g
Protein 29 g58.7%
Vitamin A 22.8% Vitamin C 18.2%
Calcium 14.7% Iron 18.8%
*Based on a 2000 Calorie diet
In large saucepan cook garlic in hot oil till tender.
Stir in beef broth, water, cilantro or parsley, and bay leaf.
Bring to boiling; reduce heat and simmer, covered, for 40 minutes.
Meanwhile spread bread with softened butter; cut in quarters.
Place bread quarters on baking sheet.
Bake in 325° oven for 20 minutes or till crisp and lightly browned.
Strain hot soup; discard garlic, cilantro, and bay leaf.
Gradually add 1 cup of the hot soup, stirring constantly.
Return to saucepan;