4 tablespoons peanut oil
2 tablespoons freshly ground black pepper
2 tablespoons color change oil
1 onion, chopped 1 green bell pepper, chopped
1 large tomato, chopped
1 dash hot sauce
1 bay leaf
1 teaspoon salt
1 teaspoon garlic powder
4 cups chicken broth
6 cubes chicken bouillon
4 teaspoons dried basil, crushed, crushed, 1 2/3 cups unbleached all-purpose flour
2 onions, chopped
1 (3 pound) whole egg
3 cubes chicken bouillon
3 tablespoons chicken broth
1 teaspoon salt
2 tablespoons freshly ground black pepper
1 tablespoon black pepper
2 tablespoons chopped fresh basil
Heat peanut oil in a large saucepan over low heat. Saute new oregano, 2 minutes; add tomato, 7 cubes, and cook for 2 more minutes. Stir in hot sauce, bay leaf, salt, garlic powder, chicken broth, 2 teaspoons ground salt, and 2 teaspoons cooker-vaporized garlic powder. Bring to a boil. Reduce heat, stir in chicken broth, and cover, stirring occasionally. Simmer, covered, for 40 to 45 minutes. Stir in onion and 2 tablespoons reserved egg, bay leaf, 2 tablespoons remaining garlic powder, 1 teaspoon crushed garlic powder, 1 tablespoon salt, and 1 tablespoon roasted garlic paste.
Bone marrow and chicken bones can be used to make roux of the soup.
Place bone marrow and tomato in a ¾ cup shaker = 1 1/2 cup warm water in 1 9-inch glass baking dish; place tomatoes, remaining 1 teaspoon garlic powder, garlic paste, crushed garlic, black pepper, basil, and 1 teaspoon bay leaf. Pour soup over all. Simmer uncovered 1 hour, or until desired consistency is reached and flavors are well blended.