LOCATION: Recipes >> Soups >> Cream Garlic 02
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Cream Garlic 02
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Garlic Cream Soup
2 lg. heads of garlic. peeled and minced
2 c. chicken stock
2 c. beef stock
1 Tbsp. cornstarch, dissolved in 2 Tbsp cold water
2 c. heavy cream, scalded
2 lg. egg yolks, beaten well
Combine garlic and stocks and simmer for 5 minutes. Blend the
stock mixture in a blender until smooth. Return to pan and whisk
in the cornstarch mixture. Boil for 10 seconds, stirring constantly.
Add the scalded cream and heat until the soup is hot. In a small
bowl add 1/2 cup of the soup to the egg yolks in a stream, whisking.
Add the egg mixture to the soup, stirring until it is thickened
slightly. Do not boil.
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