Irish Garlic Soup
- Ready In:
- 1hr 5mins
8 1 cup servings
- Crush the garlic.
- Put the oil and butter into a stock pot, add the garlic and onion, and cook them gently for 20 minutes, until soft but not brown.
- Add the flour and stir to make a roux.
- Cook for a few minutes, then stir in the wine vinegar, stock and 4 cups water.
- Simmer for about 30 minutes.
- When ready to serve the soup, whisk in the lightly beaten egg yolks.
- Put the croutons into eight soup bowls and pour the hot soup over the croutons.
- COOK'S TIP:.
- When adding egg yolks to thicken a soup, reheat the soup gently but do not bring it back to a boil, otherwise the egg will curdle.
- Toast small slices of French baguette, top with grated cheddar or parmesan cheese, and broil until the cheese melts.
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We've already sampled some of this delicious garlic-lover's soup - and the rest I'm leaving to eat on St Patrick's Day. We don't normally celebrate the day, but since it was so close I thought 'why not?' We love garlic so for me this was a MUST-TRY recipe. I added a leek (I love the superb blend garlic, onion and leek together; worth trying if you've not done so in another recipe) but otherwise made this exactly to the recipe. To sample some, I removed the amount for 2 serves and added an egg yolk. That meant proportionally more egg. My quess is that this soup is bound to be even tastier for having rested for a few days. I'm planning on still adding the two egg yolks to the remaining soup. Thank you so much for sharing this recipe, Florida Native. Made for PRMR.