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Cream of Garlic Soup More Recipes Like This

Ingredients: Metric Units
3 Tbsp. butter or margarine
4 large cloves minced garlic cloves
3 Tbsp. flour
2 cans (10.75 oz.) chicken broth (2 3/4 c. if you're using your own chicken stock)
2 cups light cream (or half & half in a pinch)
dash paprika
salt to taste
1 egg yolk
chopped parsley
In a 2-3 quart saucepan, melt butter over medium heat. Add garlic and cook, stirring, until soft but not browned (2 minutes). Stir in flour and cook until bubbly (1 minute).

Gradually stir in broth and bring to a boil, stirring often. Stir in cream and paprika; season to taste with salt. Heat until steaming (do not boil).

In a small bowl, beat yolk lightly; stir a small amount of hot soup into egg yolk. Return egg yolk mix into pan, stirring constantly.

Immediately ladle soup into bowls. Garnish with parsley. Makes 4 servings. Enjoy! -Diana
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Contributed on: and modified on Friday March 3rd, 2006