Garlic Soup 01
When I first learned this recipe I thought that I had reached the pinnacle of the culinary arts. At the time, I was working in a restaurant, Allison’s, which would eventually house my often referred to Backstage Restaurant. At the time I was working as the Pastry Cook, shift cook in a Deli in the same building, and line cook at the complex’s main event, Allison’s. This was an old secret recipe from the owner’s legendary family restaurant in Trenton, NJ. What amazed me about this recipe was that it was a soup that was made to order, one at a time, individually, per customer order… how cool. Anywho, here it is, and elsewhere on here I offer a Bulk version of the soup as well.
Servings Prep Time
1serving 5minutes
Cook Time
10minutes
Servings Prep Time
1serving 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Preheat over to 450 degrees F.
  2. Melt the Butter in a sauté pan. Add the Garlic, stir, and cook for a few seconds; not let brown.
  3. Whisk in the flour and continue till a smooth rue.
  4. Whisk in the Chicken Stock, 1/2 the Parsley, and continue till slightly thickened. Remove from heat.
  5. Add the Egg to an Oven-proof Crock or bowl, and beat lightly. Place the Crock or bowl on a foil-lined baking sheet.
  6. Pour the soup into the Crock, and top with the Parmesan Cheese.
  7. Bake at 450 degrees F until the Egg rises up the sides and the cheese is brown and bubbly. Serve immediately with some French Bread.
Recipe Notes

NOTE:  Don’t skimp on the Crockery.  Use a crock or bowl that is rated Oven-proof or Safe, otherwise you risk cracking or even an exploding bowl in the oven.