"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Garlic and Vegitable Soup Recipe

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This recipe for Garlic and Vegitable Soup, by , is from Lawrence's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lawrence Graham

Category:
Category:
 

Directions


Ingredients:  
Ingredients:  
1 tablespoon olive oil
3 large carrots, peeled and diced
1 medium head cabbage, chopped
1/2 head cauliflower, chopped
2 leeks, sliced
6 cloves garlic, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
4 teaspoons tomato paste
1 quart broth
1/4 cup milk or light cream
Almond Breeze Almondmilk
The Best Almonds Make The Best Almondmilk
1 tablespoon butter
Organic Butter - 1lb - Simply Balanced
6 cups cubed french bread
salt and pepper to taste

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep 15 m Cook 30 m Ready In 45 m

 

 

 

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