| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sauces, Italian |
6 |
Servings |
INGREDIENTS
| 1 |
|
Separated head or about 16 cloves w; hole, unpeeled ga |
| 2 |
qt |
Water |
| 1 |
ts |
Salt |
| 1 |
pn |
Of pepper |
| 2 |
|
Cloves |
| 1/4 |
ts |
Sage |
| 1/4 |
ts |
Thyme |
| 1/2 |
|
Bay leav |
| 4 |
|
Sprigs parsley |
| 3 |
tb |
Olive oil |
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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