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)
salt to taste
1 egg yolk
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: and modified on Friday March 3rd, 2006