rro (04/06/83)
Here's an unusual soup that is really good with fresh, crusty bread. I found it in the Food section of the Denver Post some time ago. Garlic Soup Ingredients 1 can (12.5 oz) water-packed tuna ***** see note below 1 bulb (NOT 1 CLOVE) garlic, separated into cloves 2 cans (13.75 oz) chicken broth, or homemade 2 whole cloves 1 bay leaf 0.5 t salt 0.25 t sage 0.25 t thyme 1 lb white potatoes, diced but unpeeled 3 egg yolks Chopped parsley for garnish Method Drain tuna. Heat 1 C water to boiling, add garlic cloves, cook 30 sec to 1 min. Drain, remove garlic clove skins. In a large pot, combine garlic cloves, 1 qt water, broth, cloves, bay leaf, salt, sage, thyme. Cover and simmer 30 minutes. Remove garlic cloves to a blender jar with 0.5 C broth. Blend until smooth. Return to pot and add potatoes. Simmer 20 minutes until potatoes are tender-crisp. Stirring soup rapidly, dribble in egg yolks (like egg-drop soup). Add tuna, cook until heated through. Garnish with parsley. ***** By using water-packed tuna, one avoids some oil and hence some calories. My calculations from the USDA booklet (see related posting) indicate that there are 175 calories/C in this soup. The recipe as printed did not make the distinction between versions of tuna, and included 1 T olive oil, but the chicken broth has enough fat to keep the result tasty. Rod Oldehoeft Computer Science Dept. Colorado State University hplabs!csu-cs!rro [I hope you haven't been bothered by this posting before; I've been having trouble posting news articles.]