This garlic soup can be traced back to Greece. Serve with herbed toast.
- 15 cloves of garlic
- 2 tbsp olive oil
- 2 leek
- 250 chopped parsley
- 1 diced pepper
- 1-2 tbsp white flour
- 1 can chopped tomatos
- 1 liter chicken stock
- 150 ml white wine
- 1 touch of cayenne pepper
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.