Herbs and garlic soup (dj/mj)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Water |
| 8 | Garlic cloves; peeled, crushed | |
| 1 | Sprig sage or 1 teaspoon dry sage | |
| 1 | Twig of thyme or 1 teaspoon dry thyme | |
| 1 | Bay leaf | |
| 1 | 5 Inch piece orange rind | |
| Salt | ||
| Freshly ground black pepper to taste | ||
| 1 | tablespoon | Fruity olive oil |
| 4 | ounces | Angel hair pasta; vermicelli |
| Or | ||
| 2 | Egg yolks | |
| 1 | teaspoon | Red wine vinegar |
| 2 | tablespoons | Grated Swiss or Parmesan cheese |
Directions
ENRICHED VERSIONS
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 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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