Jalapeño Garlic Soup

JALAPEÑO GARLIC SOUP

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SERVING

Serves 4

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVING

Serves 4

PREP TIME

10 minutes

COOK TIME

20 minutes

Ingredients

  • 30 ml olive oil
  • 30 ml butter
  • 1 head of garlic, peeled and finely chopped
  • 1 x 400g tin Italian tomatoes, chopped
  • 1 litre beef stock
  • 1 egg, beaten
  • 125 ml Feta cheese, crumbled
  • 60 ml PEPPADEW® Sliced Jalapeño
  • 30 ml fresh coriander leaves
  • Chopped croutons to serve

Method

  • Heat the oil and butter in a large saucepan. Cook the garlic until light brown.
  • Add the tomatoes and cook until the mixture forms a thick sauce. Add the beef stock and simmer for 20 minutes.
  • Add the beaten egg in a thin stream, stirring continuously. Add the Feta cheese, PEPPADEW® Sliced Jalapeño and fresh coriander. Serve in warmed soup bowls topped with croutons.

Serving Suggestions

Serve in warmed soup bowls topped with croutons.

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