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US Regional   -   Hangover Soup (Vermont)   adapted from Soup and Bread by Crescent Dragonwagon

  • 2 Heads Garlic -- Chopped
  • 6 Cups Chicken Stock
  • 3 Whole Cloves
  • 1/2 Teaspoon Sage
  • 1/2 Teaspoon Thyme
  • 1/2 Cup Parsley -- Chopped
  • Salt And Pepper -- To Taste
  • 2 Cups V-8? Vegetable Juice
  • 1/2 Cup Small Pasta
  • 2 Medium Eggs
  • 4 Ounces Sharp Cheddar Cheese -- Grated
  • 1 Medium Avocado -- Sliced
Directions Combine, garlic, stock, cloves, sage, thyme, parsley, salt and pepper. Bring to a boil and simmer for 20 minutes. Add v-8 and bring to a boil, add pasta and simmer until the pasta is done. Beat eggs well. Whisk together a ladle of hot soup with the eggs and then pour the egg mixture back into the pan. Remove from heat and add cheese. Stir to melt. When fully melted, serve topped with a slice of avocado.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 5, Overall: 5 Rate this recipe

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