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Creole Garlic Soup

none

4 large garlic cloves; peeled
2 cups water
1/4 cup butter or margarine; soft
1 cup dry sherry
2 cups beef broth; (10 1/2 oz)
4 French bread slices
2 tablespoons Parmesan cheese; grated

1. Add Garlic Cloves to Beef broth in saucepan; cover and simmer 15 minutes, or until Garlic is soft. 2. Remove Garlic and reserve; add Water and sherry to broth and heat to serving temperature. 3. Toast bread on one side under broiler; remove and spread untoasted side with Butter 4. Mash reserved Garlic and spread over bread; sprinkle with Cheese. 5. broil toast until brown and bubbly, about 30 seconds. 6. place a piece of toast in each of the four soup bowls; ladle hot soup over and serve ***NOTE this soup shows the Spanish influence on Creole cooking.***** Posted to the BBQ List by Jim Anderson on May 11, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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