Arcadian Garlic Soup
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Arcadian Garlic Soup
  Garlic    Soups  
Last updated 6/12/2012 1:04:57 AM. Recipe ID 29695. Report a problem with this recipe.
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      Title: Arcadian garlic soup
 Categories: Soups/stews
      Yield: 4 Servings
 
           15 to 20 cloves garlic,
           ;unpeeled
      5 tb Olive oil
      5 c  Chicken or veal stock
      2 ts Fresh thyme
    1/2 ts Salt
           White pepper
      3    Egg yolks
           Sliced French bread or toast
           Grated cheese
 
  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, unpureed soup.
  
  The Great Garlic Cookbook, by Sophie Hale ISBN 1-55521-801-6 




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Recipe ID 29695 (Apr 03, 2005)

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