Ideal as a Starter...This hearty and chunky soup makes the most of FRESH HERBS 8)
*50g garlic[ about 6/10 small cloves ]
*18 sage leaves
*8 sprigs of thyme..about 9cm long
*2 bay leaves
*1 chicken or vegetable stock cube
*3 tablespoons of clear honey
*200g potatoes diced
*200g parsnip diced
*50 cook in ten minutes[ spaghetti ]
*2 egg yolks
*2 slices of thick white bread
* tablespoon chopped parsley.
Bring enough water to the boil in a large saucepan.
Using the zesting section of a grater.
Grate 5 large or 8 small garlic cloves and add to the water and simmer for five minutes.
Remove the pan from the heat and add...sage...thyme...and bay leaves.
Allow this to infuse until cool, then sieve into a bowl.
Return the stock to the pan,bring back to the boil and add 2 tablespoons of clear honey and crumbled stock cube, stirring until dissolved.
Now add the diced vegetables and boil for five minutes...
add the spaghetti and cook for a further ten minutes.
While the soup is finishing off....toast the bread and cut off the crusts.
Zest the remaining garlic and mix with the remaining clear honey and spread on the toast.
Sprinkle with chopped Parsley and cut each slice in half.
Then whisk the egg yolks into the soup to thicken it.
Now take 4 Warm soup bowls and fill with the soup.
Place a slice of the Toast in each like a raft and serve.
Hope you will try this............enjoy it ;)
