Date: Tue, 09 Nov 93 10:07:16 MDT
Here's my fatfree version of a garlic soup my grandmother used to
make. (I don't know where she came up with this one, but her version
was Kosher.) It is GOOD!
In a soup pot heat to boiling:
6 cups of vegetable stock
2 1/2 T. cumin seed
6 T. parsley, chopped finely
13 cloves of garlic, crushed (Garlic lovers who have access to
rocambole can add even more)
Simmer for 10 minutes.
Beat in a bowl:
3 eggs (substitutes)
salt and pepper to taste
Add some of the veg broth to the "egg" mixture to heat. Stir the
"egg" mixture into the hot soup and whisk.
Garnish with chopped parsley.