Creamy Garlic Soup
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MAKE IT SHINE!
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a super garlicy, thick and unctuous soup. I couldn't put the bowl down!
- Ready In:
- 1hr 5mins
- Serves:
- Units:
1
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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
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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
- 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.
- 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.
- 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.
- 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.
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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]Reply
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a super garlicy, thick and unctuous soup. I couldn't put the bowl down!
