Hope you enjoy this one.:-)
MM: Creole Garlic Soup
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Creole Garlic Soup
 Categories: Soups, Cajun
      Yield: 4 Servings
 
      4 lg Garlic Cloves, Peeled
    1/4 c  Butter Or Margarine, Soft
      2 c  Beef Broth
      2 tb Parmesan Cheese, Grated
      2 c  Water
      1 c  Dry Sherry
      4    French Bread Slices
 
  Add garlic cloves to beef broth in suacepan; cover and
  simmer 15 minutes, or until garlic is soft.  Remove
  garlic and reserve; add water and sherry to broth and
  heat to serving temperature. Toast bread on one side
  under broiler; remove and spread untoasted side with
  butter. Mash reserved garlic and spread over bread;
  sprinkle with cheese. Broil toast until brown and
  bubbly, about 30 seconds.  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.
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MM: Mediterranean Garlic Soup
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mediterranean Garlic Soup
 Categories: Soups, Stews
      Yield: 6 servings
 
      5 lg Garlic heads
      2 c  Sliced white onions
      3 tb Vegetable oil
      2 qt Rich chicken or vegetable
           -stock
      1 c  Dry white wine
      1 lg Bay leaf
      1 tb Chopped fresh sage leaves
           (or 1 teaspoon dried sage)
      3    Whole cloves
           Salt, to taste
           Freshly-ground white pepper,
           -to taste
           Few drops Fresh lemon juice
    1/3 c  Olive oil
      4    Egg yolks
----------------------=== GARNISH ===----------------------
           Toasted sour dough croutons
           Fresh grated Asiago or
           -Gruyere cheese
           Chopped fresh chives
 
  Separate garlic into cloves and crush slightly with
  side of knife. Do not peel. Add garlic, onions and
  vegetable oil to a soup pot and saute until onions
  just begin to soften. Do not brown. Add stock, wine,
  bay, sage and cloves. Bring to a boil, reduce heat and
  simmer partially covered for 45 minutes. Strain
  pressing down firmly on the solids to extract all
  flavor. Return soup to pot and correct seasoning with
  salt, pepper and lemon juice. In a bowl, whisk olive
  oil into egg yolks by drops to form an emulsion
  (mayonnaise). At serving time, beat 1 cup of hot soup
  into emulsion in a thin stream. Gradually beat in
  remaining soup. Return to pot and reheat gently being
  careful not to over heat or egg will scramble. Serve
  immediately garnished with croutons, cheese and
  chives. This recipe yields 6 to 8 servings.
  
 
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... Sincerely yours Gigi
--- GEcho/386/JAM/V.34+
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