Creamy Garlic Soup

Submitted by lornaloo

"a super garlicy, thick and unctuous soup. I couldn't put the bowl down!"

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 quart water
• 1 bay leaf
• 2 sage leaves
• 3⁄4 teaspoon fresh thyme
• 1 dozen medium garlic clove, smashed, peeled, and chopped
• 1 teaspoon fine grain sea salt

• BINDING POMADE

• 1 whole egg
• 2 egg yolks
• 1 1⁄2 ounces freshly grated parmesan cheese
• fresh ground black pepper
• 1⁄4 cup olive oil
• day-old crusty bread
• olive oil, to drizzle

directions

1. bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic and salt. heat to a gentle boil and simmer for 40 minutes. Do not heat above a simmer! The broth will reduce and get too salty.
2. Strain into a bowl, remove the bay and sage leaves from the strainer and return the broth and garlic back to the saucepan, off the heat. Taste and add more salt if needed.
3. With a fork, whisk the egg yolks, egg, cheese, and pepper together in a bowl until creamy. slowly drizzle the olive oil, beating all the time, then add (slowly! slowly!) continuing to whisk, a large ladleful of the broth. Stir the contents of teh bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly, or just long enough to be no longer watery.
4. Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with drizzle of olive oil, and serve immediately.

Reviews

[Sydney Mike]

I not only cut this recipe down by half, but I also used a nutty, whole grain bread in place of what was probably meant to be a white French bread! Still, we found it exceptionally tasty & worthy of being included in our growing rotation of soups! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]