Herbs and garlic soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Water |
| 8 | Garlic cloves, peeled, | |
| Crushed | ||
| 1 | Sprig of sage or 1 teaspoon | |
| Dry sage | ||
| 1 | Twig of thyme or 1 teaspoon | |
| Dry thyme | ||
| 1 | Bay leaf | |
| 5 | Inch piece of orange rind | |
| Salt | ||
| Freshly ground black pepper | ||
| To taste | ||
| 1 | tablespoon | Fruity olive oil |
| Enriched versions: | ||
| 4 | ounces | Angel hair pasta or |
| Vermicelli | ||
| 2 | Egg yolks | |
| 1 | teaspoon | Red wine vinegar |
| 2 | tablespoons | Grated Swiss or Parmesan |
| Cheese | ||
Directions
Trim the garlic cloves. Bring the water to a boil. Add garlic, herbs, orange rind, and salt. Bring to a boil. Lower flame, simmer uncovered for
20 minutes.
Pour through a sieve, pressing with a spoon the juice out of the garlic. Check seasoning add salt to pepper and olive oil. Serve.
or, for a richer version:
Add a handful of angel hair fine pasta and cook for about 5 more minutes. Serve sprinkled with salt pepper and olive oil.
or for a more luscious version: Beat the egg yolks and wine vinegar for a minute and - off heat - add a little hot soup to it then stir the whole mixture into the hot broth . Pour at once into a warm tureen, sprinkle with grated cheese, then olive oil and serve.
Yield: 4 servings
CHEF DU JOUR MIREILLE JOHNSTON SHOW #DJ9301