Creamy garlic soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head of garlic cloves separated, unpeeled | |
| 2 | quarts | Water |
| 2 | teaspoons | Salt |
| 1 | pinch | Pepper |
| 2 | Cloves | |
| ¼ | teaspoon | Thyme |
| ½ | Bay leaf | |
| 4 | Parsley sprigs | |
| 3 | tablespoons | Olive oil |
| 3 | Egg yolks | |
| 4 | tablespoons | Olive oil |
| French bread rounds, toasted | ||
| 1 | cup | Grated Swiss or Parmesan |
Directions
DROP GARLIC CLOVES in boiling water and boil 30 seconds. Drain, run cold water over the cloves and peel. Place the garlic and the rest of the ingredients up to the egg yolks in a saucepan and boil slowly for 30 minutes. Correct the seasoning. Beat the egg yolks in a soup tureen until they're thick and sticky. Drop by drop, beat in the olive oil as if making a mayonnaise. Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating, and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK