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French Garlic Soup (page 2 of 2)Home >> Recipes
When the flour is thoroughly mixed with the oil, and not before, turn the heat on and fry for a minute.
Add 1 liter/ 1 quart hot water or stock. It is imperative that you have a smooth oil-garlic-flour mixture before doing so, as it is the basis of the soup's thick consistency. If you miss this step you'll end up with a floury and very thin soup.
Flavor with a few herbs such as fresh thyme and simmer for 20 minutes or so.
Break the thinnest bought noodles you can find into little pieces...
... and add them to the soup. Simmer just enough for the noodles to be cooked.
Finally, rectify the seasoning with salt and pepper and add a pinch of freshly cut parsley.
Serve with toasted garlic bread. This one will keep your house safe from vampires for a year at least.
Special thanks for Beatrice Bryan for editing my flowery English!