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Ingredients:
1 stephen ceideburg
2 tbsp oil
6 sliced onions
10 or more cloves garlic finely choppe, d
2 liter water or chicken stock
4 slice thick bread
Instructions:
From Colombia in South America, this robust soup is just about a meal
in itself on a cold night and easily rivals its better known cousin,
French onion soup.
Heat 2 tablespoons oil in a large saucepan and gently fry 6 sliced
onions. Add 10 or more cloves of garlic, finely chopped, and continue
cooking until the onion is transparent. Pour in 2 L water or chicken
stock and simmer, covered, for half an hour. Put 4 thick slices of
coarse bread in the bottom of four large soup bowls. When the soup is
cooked, season it to taste, then break four eggs into the simmering
liquid and poach until barely set. Using a slotted spoon, lift the
eggs out onto the bread slices, then ladle the soup over the top.
Serve very hot.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
7/20/93. Courtesy Mark Herron.
Servings: 4
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
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Sopa De Ajo Con Huevos - Garlic Soup With Egg Recipe brought to you by Mexican Recipes To-Go
