This garlic soup can be traced back to Greece. Serve with herbed toast.



Ingredients Edit

Directions Edit

Sauté the chopped garlic quickly in the oil.
Add sliced leek, most of the parsley, and peppers.
Drizzle with the flour, stir well and add the tomatoes.
Add the stock and leave to simmer for 20 minutes.
Add the wine, bring back to the boil and season with salt pepper and cayenne pepper.
Drizzle with the rest of the parsley and serve with fresh toast.

Other Links Edit

See also Edit

Community content is available under CC-BY-SA unless otherwise noted.