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Garlic Soup

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs French New, Text, Import 1 Servings

INGREDIENTS

1 qt Chicken stock, preferably homemade; or half of stock and water
1 Bay leaf
Pinch dried sage
1/2 ts Dried thyme
1/2 Head of garlic cloves,; peeled
Salt
1 oz Each of freshly grated Parmesan and Swiss cheese
1 Egg mixed with 1 egg yolk
1/4 c Good quality olive oil
Freshly ground black pepper
4 Toasted bread croutons made of sliced French bread, optional
2 tb Chopped parsley for garnish

INSTRUCTIONS

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 through 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
back 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
Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6750
Posted to MC-Recipe Digest V1 #288
Date: Sat, 9 Nov 1996 14:29:17 -0500
From: Meg Antczak <meginny@frontiernet.net>

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