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4 can Garlic -- peeled
2 1/8 cup
1/4 cup Butter -- softened
1 cup Sherry
2 1/8 cup Beef Broth
4 whole French Bread
2 tbs. Parmesan -- 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.
2 1/8 cup
1/4 cup Butter -- softened
1 cup Sherry
2 1/8 cup Beef Broth
4 whole French Bread
2 tbs. Parmesan -- 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.
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