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 BBS: The GWE BBS [ASV/CIN]
Date: 07-26-93 (21:51)             Number: 397
From: DAVID M. VON BEHREN #25 @    Refer#: NONE
  To: CHEMIST #1 @8352*6            Recvd: YES 
Subj: Garlic Soup                    Conf: (37) Home Cooki
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Re: Needed! Urgently

Chemist, eh?  Good name for a cooking message base.

About garlic soup, there are several varieties.  Some clear, some with
tomatoes.  My personal favorite involves some time and patience, but is
relatively simple.

Take four knobs (yes knobs, not cloves) of garlic, and chop them fine.  DO
the same for 3 onions, but not quite so fine.  Put a third stick of butter
and 1/4 cup of good olive oil in a large pot, and heat slowly to melt the
butter.  Add the garlic and onions, and cover with waxed paper.  You know how
low you have the heat to simmer rice?  Halve it.  Maybe stack two burner
rings if you have to, and let the brew "sweat" for 90 minutes.

Put a stale loaf of bread through a food processor to make crumbs.  Turn up
the heat to medium on the onions and garlic, add the bread and stir
occasionally for 15 minutes.  Add 8 cups of chicken, veal or veggie broth,
and bring to a boil.  Add 4 cups of heavy cream, and 1/2 a teaspoon each of
dry mustard and dry tarragon.  Reheat to slow boil for 30 minutes, salt and
pepper (white pepper if you have it) to taste, and serve.  It'll make about
16 cups - good for a unique formal dinner.

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