Title: Toasted Golden Garlic Soup
Categories: Soup Garlic
Yield: 6 Servings

3	sl	White bread
4	tb	Butter
4	md	Garlic cloves
1/2	c	Olive oil
1	c	All-purpose flour
2 1/2	qt	Basic Broth (or canned chicken broth)
4		Eggs
		Salt
		Freshly-ground black pepper

CROUTONS:

PREPARATION AND COOKING: For The Croutons, remove and discard the bread crusts and cut bread into 1/2-inch cubes. Heat butter in medium skillet. Add bread cubes and saute over medium heat until crisp and golden, about 2 minutes. Transfer to a plate lined with paper towels; set aside.

For The Soup, peel and mince the garlic. Heat oil in a 4-quart saucepan. Add garlic and flour and cook over low heat, stirring constantly, until mixture turns nut-brown, 8 to 10 minutes. Gradually whisk in the both and bring to a boil. Simmer soup for 20 minutes. Strain soup through a fine sieve, return it to the saucepan, and bring to a simmer. Beat the eggs and slowly whisk them into the soup. When soup returns to a simmer, remove it from the heat. Season with salt, if necesary.

SERVING: Ladle soup into warm bowls. Sprinkle with ground black pepper and croutons.

Makes 6 to 8 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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