Garlic Soup

* Exported from MasterCook II *

Garlic Soup

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6750
Serving Size : 1 Preparation Time :0:00
Categories : Garlic Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Quart chicken stock -- preferably homemade
or half of stock and water
1 bay leaf
1 Pinch dried sage
1/2 Teaspoon dried thyme
1/2 Head garlic cloves -- peeled
Salt
1 Ounce each of freshly grated Parmesan and Swiss
cheese
1 egg mixed with 1 egg yolk
1/4 cup good quality olive oil
Freshly ground black pepper
4 toasted bread croutons made of sliced -- optional
French bread
1 tablespoon chopped parsley for garnish -- (1 to 2)

Bring stock to a boil in a nonreactive saucepan (do not use aluminum which
will react with eggs which come into play later on).
Add bay leaf, sage, thyme and garlic cloves and cook, covered, at a bare
simmer for 30 minutes. Strain broth and discard herbs; pass and press garlic th
rough to liquid and season to taste with salt.
In a mixing bowl combine the cheese with egg and yolk, olive oil and
pepper to taste. Everything can be done in advance up to this point.
Just before serving, reheat the soup and drizzle a ladleful of hot soup
into the egg and oil mixture to temper the eggs. Pour this tempered mixture bac
k into the soup and whisk continuously over low
heat until the soup thickens slightly. Take care not to over heat or the
eggs will curdle.
Set a piece of French bread crouton in center of soup plate and ladle soup
over the top. Garnish with parsley.
Yield: 4 servings


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