| Garlic Soup
Some people think that garlic should go in everything, except perhaps
dessert! This is the soup for that kind of garlic lover. It is simple and subtle, not
nearly so strong as one might expect since garlic mellows when it is cooked. It's a lovely
autumn or winter starter.
7 cups beef stock
2 tbsps. olive oil
1/4 cup chopped garlic
2 bay leaves
1 teaspoon dried thyme
3 tbsps. chopped fresh parsley
Salt and pepper to taste
Bring the broth to a rapid boil in a large pot over high heat. Heat the olive oil in
another large pot over medium heat. Add the garlic and cook 3 to 5 minutes, until soft.
Add the hot broth, bay leaves, thyme and parsley. Bring to a boil. Reduce the heat and let
simmer 20 to 25 minutes. Season with salt and pepper. Remove bay leaves before serving.
Maskes 4 to 6 servings.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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