Garlic chicken soup with croutons to kick things off in Derby
1. Chop garlic finely then mash, add flour and fry gently in the butter.
2. When translucent add chicken stock and simmer for 15 minutes.
3. Strain through fine mesh sieve, season with salt, pepper and tabasco sauce. When ready to serve garnish with parsley and serve with warm bread.
This recipe is from ‘Mexican Cooking’ by Roger Hicks, published by Apple Press Ltd.
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