Yield: 4 servings
|20||Cloves Garlic, unpeeled|
|5 tablespoons||Olive Oil|
|5 cups||Chicken Stock|
|2 teaspoons||Fresh Thyme|
|Sliced French Bread or Toast|
Blanch the garlic for 1 minute, drain and peel. Cook it, but do not let it brown, in half the oil for 10 minutes. Add the stock, thyme, salt and plenty of white pepper. Simmer for 30 minutes and check the seasoning.
Sieve or blend the soup, keeping a few garlic cloves whole. Return the soup to its saucepan and keep hot.
Beat the egg yolks and gradually add the remaining oil. Stir a couple of spoonfuls of the soup into the egg mixture, remove the soup from the heat and add the egg in a thin stream, stirring well.
Serve immediately with sliced French bread or toast, and a sprinkling of grated cheese in each bowl.
Variation: Omit the oil and egg yolk mixture and poach six fresh eggs in the simmering, un-pureed soup.
The Great Garlic Cookbook, by Sophie Hale ISBN 1-55521-801-6 Submitted By NANCY VAINE On 07-19-94 (2326) Submitted By KATHERINE SMITH On 07-30-95