Soupe a l'Oeuf Provencale

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            FOOD FUNNY
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Here's a collection of classic food groaners from our friend Rosemary Zwick:

When fish are in schools they sometimes take debate.

Thieves who steal corn from a garden could be charged with stalking.

Time flies like an arrow; fruit flies like a banana.

A chicken crossing the road: poultry in motion.

When a clock is hungry it goes back four seconds.

The butcher backed up into the meat grinder and got a little behind in his work.

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            TODAY'S RECIPE
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If you like garlic, you'll love this soup. Boiling the garlic tones it down considerably,
so fans of the "stinking rose" might even like to increase the amount of garlic in this recipe.

Soupe a l'Oeuf Provencale (Garlic and Egg Soup)

1 head of garlic, separated into individual cloves (about 16 cloves)
6 cups (1.5 L) water
2 Tbs (30 ml) olive oil
6 sprigs parsley
1 bay (laurel) leaf
1/2 tsp (2 ml) dried sage
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
4 - 6 eggs
4 - 6 rounds of French bread, toasted
Grated Swiss or Parmesan cheese for garnish

Boil the garlic in a small amount of water for 1 minute. Drain and peel.
Combine the garlic and the water, olive oil, and seasonings in a large
pot and bring to a boil over moderate heat. Simmer for 30 minutes.
Strain the soup into a wide shallow saucepan, pressing the garlic to
extract the juices, and gently add the eggs. Simmer (do not boil) for 4
to 8 minutes, until the eggs are done to the degree you prefer. Place a
round of toast in each soup bowl and top with a poached egg. Ladle the
soup over the eggs and serve with grated cheese.
Serves 4 to 6.
Received on Tue Aug 7 12:41:19 2007