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Arcadian Garlic Soup
15 to 20 cloves garlic, unpeeled
5 tb Olive oil
5 c Chicken or veal stock
2 ts Fresh thyme
1/2 ts Salt
3 Egg yolks
Sliced French bread or toast
Blanch the garlic for 1 minute, drain and peel. Cook it, but do not
let it brown, in half the oil for 10 minutes. Add the stock, thyme,
salt and plenty of white pepper. Simmer for 30 minutes and check the
seasoning. Sieve or blend the soup, keeping a few garlic cloves
whole. Return the soup to its saucepan and keep hot. Beat the egg
yolks and gradually add the remaining oil. Stir a couple of spoonfuls
of the soup into the egg mixture, remove the soup from the heat and
add the egg in a thin stream, stirring well. Serve immediately with
sliced French bread or toast, and a sprinkling of grated cheese in
each bowl. Variation: Omit the oil and egg yolk mixture and poach six
fresh eggs in the simmering, unpureed soup.
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