INGREDIENTS

INSTRUCTIONS

This isn't cream of garlic soup, but it has a creamy texture.  I've
done this one and it's great.  As Julia says, "Because the garlic is
boiled, its after-effects are at a minimum, and its flavor becomes
exquisite, aromatic and almot undefinable."  From Julia Child's
"Mastering the Art of French Cooking, Vol. I":  Drop garlic cloves in
boiling water and boil for 30 seconds.  Drain,  run cold water over
them and peel.  Place the garlic and the rest of  the ingredients in a
3-quart saucepan and boil slowly for 30 minutes.  Correct seasoning.  3
egg yolks 3 to 4 T. olive oil  Beat the egg yolks with a wire whip in a
soup tureen for a minute or  until they are thick and sticky.  Drop by
drop beat in the olive oil  for making a mayonnaise.  Rounds of
hard-toasted French bread 1 cup of grated Swiss or Parmesan  cheese
Just before serving, beat a ladleful of hot soup into the egg mixture
by droplets.  Gradually strain in the rest, beating and pressing the
juice out of the garlic.  Serve immediately, accompanied by the bread
and cheese. Posted to MM-Recipes Digest  by tbankerd@leading.net on
Sep 06, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 72
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 31mg
Sodium: 409.2mg
Potassium: 18mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.1g