Prep 15 mins
Cook 45 mins
Garlic soup is wonderful if you are fighting vampires or colds. This silky soup has a deep garlic flavor. If you don't like garlic this is NOT the soup for you, but if you love it like I do you will be astounded how wonderful it is!
- 15 garlic cloves, unpeeled
- 3 cups chicken stock
- 1⁄4 cup cured country ham or 1⁄4 cup prosciutto, diced
- 5 fresh sage leaves
- 3 tablespoons butter, room temperature
- 1⁄2 cup heavy cream
- 3 large egg yolks
- salt & freshly ground black pepper, to taste
- Combine the garlic cloves and stock in a large, heavy saucepan and simmer over low heat until the grlic is soft, about 30 minutes (If you have big fat cloves, they won't soften in the 30 minutes of cooking time, so peel them first).
- Let the mixture cool slightly, then puree it, using the fine-mesh disk of a food mill or a food processor.
- Press the mixture through a sieve back into the sauce pan and set aside.
- Meanwhile, chop the ham and sage together viry finely and place in a bowl.
- Add the butter and salt and pepper and mix until well blended.
- Set aside Whisk together the cream and egg yolks in a small bowl.
- Set aside.
- Bring the garlic soup to a boil.
- Remove it from the heat and gradually whisk in the cream mixture until the soup is thickened slightly.
- (If the soup doesn't thicken, return it to the heat for 1 minutes, whisking constantly; don't let it boil!) Ladle the soup into warm soup plates and spoon an equal amount of the ham-sage butter onto the center of each serving.