| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Soups | 4 | Servings | |
INGREDIENTS
| 5 | Garlic cloves or more | |
| 2 | tb | Olive oil |
| 1 | pn | Saffron |
| 1/2 | Bay leaf | |
| 1 | pn | Thyme, dried |
| 2 | Egg yolks | |
| 1 | qt | Water |
| Salt and pepper to taste | ||
| 1 | ds | Nutmeg |
INSTRUCTIONS
Heat oil in a 2 quart saucepan and sautee the garlic cloves until golden. Add water, salt pepper, bay leaf, and thyme. Cook 15 minutes. Beat the egg yolks with a small amount of the broth and add gradually to the soup, mixing in with a wire whisk. Remove garlic cloves. Place a slice of toasted bread in the bottom of each soup bowl, pour in the soup, and sprinkle with a dash of nutmeg. Serve hot. Courtesy of Yvonne Boulleray. Posted to MM-Recipes Digest V4 #256 by Jack Elvis <[email protected]> on Sep 25, 1997
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