Ingredients Jump to Instructions ↓

  1. 10 garlic cloves, minced

  2. 2 tablespoons butter

  3. 1 tablespoon all-purpose flour

  4. 4 cups water

  5. 2 cans (14-1/2 ounces each ) beef broth

  6. 2 tablespoons minced fresh parsley

  7. 1/4 teaspoon pepper

  8. 5 egg yolks

  9. 1 tablespoon grated Parmesan cheese

  10. 14 slices Italian or French bread, toasted Additional Parmesan cheese

  11. 7 slices Monterey Jack cheese, halved

Instructions Jump to Ingredients ↑

  1. In a soup kettle, saute garlic in butter until lightly browned. Stir in flour until blended. Gradually add the water, broth, parsley and pepper. Simmer for 1 hour. In a bowl, beat egg yolks with Parmesan cheese. Gradually stir 1 cup of hot soup into egg yolks; return all to the pan. Cook and stir until thickened (do not boil). Place toast in 8-oz. ovenproof bowls; sprinkle with Parmesan cheese. Ladle hot soup into bowls; top with Monterey Jack cheese. Broil 4 in. from the heat until cheese is melted. Serve immediately. Yield: 14 servings.


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