French Hangover Chicken Soup
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 pot
- Serves:
- 6
ingredients
- 10 medium garlic cloves, peeled (about 1 large head)
- 6 fresh sage leaves
- 2 bay leaves
- 2 large fresh thyme sprigs
- 6 cups water (or 3 cups water and 3 cups chicken or vegetable broth)
- 1 teaspoon kosher salt, plus more as needed
- 6 large egg yolks
- 1 cup parmesan cheese, finely grated (about 3 ounces)
- black pepper, freshly ground
- 1 teaspoon extra virgin olive oil, for serving
directions
- Halve each garlic clove and remove the germ in the center; discard the germ. Thinly slice the garlic and place in a large saucepan.
- Tie the sage, bay leaves, and thyme together with butcher’s twine, or bundle them in a piece of cheesecloth tied closed with twine. Place the herb bundle in the saucepan, along with the water (or water and broth) and the measured salt. Bring to a boil over high heat, reduce the heat to low, and simmer gently for 30 minutes. Discard the herb bundle, keeping the broth at a simmer.
- Place the yolks and cheese in a medium bowl and whisk to combine. Add a few ladlefuls of soup to the cheese mixture and whisk until smooth. While whisking the soup in the saucepan, gradually add the cheese-soup mixture in a steady stream (the yolks will thicken the soup somewhat). Remove the pot from the heat and whisk for 1 minute more (if you keep it over the heat too long, the yolks may curdle). Taste the soup and season with salt and pepper as needed. Serve immediately, with a drizzle of olive oil over each portion.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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