Cream of Garlic Soup

Italian Soups Recipes

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

Submitted by Diana Bogue
Contributed on: Sunday September 11th, 2005 and modified on Friday March 3rd, 2006