Garlic Soup

From the following website: http://www.soupsong.com/rgarlic2.html

I liked the story! I made the first recipe on the site, very simple and basic, a "poor man's soup". I don't know how it tasted because my taste buds and sense of smell are temporarily disabled due to flu. I might try a different recipe next time. Dropping the raw egg into the soup was pretty good! Tasted almost like fried eggs. I might toast the bread next time to give more of a buttery flavor, but here goes the recipe...

Santayana's soup:

• 2 heads garlic, separated into cloves and peeled
• 2 Tablespoons olive oil
• 6 cups hot water
• salt to taste
• thin little slices of french bread
• Optional: 4 eggs and 4 slices of cheese "cut so thin that the children would hold it up to the light, to admire its transparency, and wink at one another through the frequent round holes"

Fry the garlic cloves in olive oil in a medium saucepan until crisp. Remove the larger pieces of garlic. Add hot water, thin slices of bread, and a little salt. Ladle into 4 bowls. If you are feeling rich, break a raw egg into each bowl. Serve, as you can, with more bread and cheese.

Spicy African Chicken Peanut Soup

Just tried this recipe yesterday and was very pleasantly surprised with the results. The taste is a mix of tomatoes, curry, and peanuts. :-) This is from the following website: http://www.truestarhealth.com/Notes/2539000.html. However, the soup looks nothing like the picture. ;-) I guess you could try to imitate the picture by blending the soup, but I'm not sure I want to blend the chicken...

Spicy African Chicken Peanut Soup

Servings: 8 (as a SIDE dish. As a main dish, it serves 4.)

Yield: 12 cups (1 Liter)

Ingredients:
1 Tbs (15mL) sesame oil (didn't have this, I substituted with olive oil)
18 oz (500g) boned and skinned chicken breast, (3 breast halves) cut into 1-inch (2.5cm) pieces
1 cup (180g) onions, chopped
1 Tbs (9g) garlic, minced
1 Tbs (6g) curry powder
1/2 tsp (3g) salt
1/2 tsp (2g) black pepper
1/2 tsp (1g) red pepper flakes (didn't have this, I substituted with paprika - less spicy also)
6 cups (1.5L) chicken broth, (canned/buillion or homemade)
1/2 cup (115g) tomato paste
2 cups (455g) stewed tomatoes, chopped (one 15-ounce can)
1/3 cup (75g) chunky peanut butter

Procedure:
In a large Dutch oven or soup pot, heat the oil until smoking slightly.

Add onion until slightly transparent, then add garlic, stirring until garlic becomes fragrant (a few seconds). Add chicken, sautéing over medium heat until chicken pieces turn opaque.

Add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed tomatoes and peanut butter.

Heat through, but don’t boil. Serve hot.