garlic soup:

 

 

6 beef bouillon cubes
8 cups boiling water
14 large fresh garlic cloves
2 tbsp. butter
2 tbsp. minced parsley
1 tbsp. flour
1/4 tsp. freshly ground pepper
6 raw egg yolks beaten
6 thin slices Monterey Jack cheese
6 small slices French bread toasted
 
In a large saucepan, combine bouillon cubes and water, stirring till dissolved. Peel garlic and mince (a blender works well). In a heavy saucepan over low heat, brown garlic lightly in butter with minced parsley (stir constantly so it doesn't burn). Add flour and stir until lightly browned. Add broth and pepper. simmer at least 30 minutes to 1 hour. Just before serving, slowly add egg yolks, stirring constantly. Place cheese on toasted bread and place one slice in each serving bowl. Ladle soup into bowl and place each bowl under broiler just long enough to melt cheese (you could also use a microwave). Makes 6 generous servings.