Garlic Soup Ala Cafã© Beaujolais

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Vegetarian	Cookbook, Restaurant, Soups and s	5	Servings

INGREDIENTS

2	qt	Chicken Stock, or water
2		Bulbs garlic, separated into
		cloves not peeled
2	t	Salt
1/4	t	Freshly ground pepper
1/4	t	Thyme
2		Cloves
2		Bay leaves
6		Sprigs parsley
2	T	Olive oil
2		Pinches saffron, optional
15		Croutes, A croute is a
		slice of baguette 1/4
		inch
		thick dried in 300
		degree
		oven for 20 to 25
		minutes
4	oz	Asiago cheese, grated or
		Parmesan cheese or goat
		cheese
3	T	Sun-dried tomatoes, pureed
1		Egg yolk
2	T	Olive oil

INSTRUCTIONS

Boil the chicken stock or water, garlic, salt, pepper, thyme, cloves,
bay leaves, parsley, olive oil, and optional saffron together slowly
for 45 minutes. Then strain, pushing garlic through a sieve back into
the broth.  Spread each croute evenly with some tomato puree, and top
generously  with grated Asiago or Parmesan. If you use goat cheese,
first spread  it onto croute and then sprinkle tomatoes on top. Press
into cheese.  Place croutes on large flat pan and bake at 325 degrees
for 5 to 8  minutes. While baking, whisk the egg yolks for one minute
while  slowly adding the olive oil, as you would for mayonnaise.  When
ready to serve, place a generous spoonful of the mayonnaise in  the
bottom of a heated soup bowl. Add hot soup and stir briefly. Top  with
3 warmed cheese croutes.  Note: When prepared with water, the broth can
be used as a base for  vegetarian soups.  Source: Margaret S. Fox,
CafÃ© Beaujolais Typos by Brenda Adams  <adamsmfle@sprintmail.com>
posted mc 12/12/96 NOTES : Serves 5  generously and makes about 7 cups.
Posted to MC-Recipe Digest V1 #341  Recipe by: Margaret S. Fox, CafÃ©
Beaujolais  From: Brenda Adams <adamsfmle@sprintmail.com>  Date: Thu,
12 Dec 1996 19:12:14 -0800

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