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Showing 1-4 of 4
on April 04, 2011
Well. This is an interesting recipe. Probably about a 3 1/2. My garlic cloves were not really soft after 20 minutes, so I cooked them about another 10 minutes. As I was just making this for myself, I did not want to heat up the oven, so I toasted my bread, then rubbed it with the garlic, and then put it in my oversized soup mug. Cheese went on top and then a quick zap in the micro got it melty - used more cheese. My poaching technique leaves a lot to be desired, so I beat the egg and poured it in a ribbon into the broth - as for egg drop soup. I did find I desired both more salt and pepper than called for. It's a delicate soup - perhaps a bit too delicate for me. I'm more a big and bold rather than delicate. Still, it is quite an interesting soup and I will say this for it - I was so tired when I got home today that I could barely stand, but I feel amazingly revived after eating my bowl of soup.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 20, 2012
WOW. I made a few changes, but this was amazing. I used beef broth in place of the water, a pinch of crushed sage in place of the leaves, and I added quite a bit more salt and pepper. But I realllyyyyy liked this. It sounds so weird, but....just woah. This is going in my best of 2012 cookbook for sure! Thanks Syd!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 22, 2011
Excellent soup! This has a very mild garlic flavor, but makes a very nice, comforting lunch on a cold day. I used homemade french bread and eggs from my back yard chickens, which likely amped up the flavor a bit. The only thing I would change is to add a bit more salt- taste the broth after removing the poached egg, and season to taste. Although I had this by itself, it would be perfect with a lightly dressed green salad and a glass of white wine. Also, a perfect light first course for a dinner party. Thanks for sharing!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 17, 2011
I have to agree with the last poster it was interesting. I made exactly as directed and it needed something more in my opinion. Salt helped a lot, but I think it would be much better with chicken stock rather than water. The poached egg added a lot.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (669 g)
Servings Per Recipe: 4
The following items or measurements are not included: