GARLIC SOUP - From Paula Peck's "Art of Good Cooking" (1961)
Printer version of this recipe

1 cup peeled garlic
1 tablespoon chopped onion
2 tablespoons olive oil or lard
2/3rds cup drained tomatoes
1 quart soup stock
salt and pepper
1 teaspoon monosodium glutamate
1 egg, slightly beaten
2 cups croutons

Mince garlic. Combine with chopped onion. Heat oil or lard in a deep saucepan but do not allow to smoke. Add garlic and onion, and saute slowly until they are soft but not brown. Add tomatoes, mixing in well. When tomatoes lose their shape in saucepan, add stock. Season with salt, pepper and monosodium glutamate, and simmer for 5 minutes. Reduce heat under soup. Stir in lightly beaten egg, adding it very slowly. Serve at once with croutons. Serves 5.

SEE ALSO: Chicken and Garlic Stew