LOCATION: Recipes >> Soups >> Cream Garlic 05
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Cream Garlic 05
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Creamy Garlic Soup
Yield: 6 serving
1 head garlic, cloves separated, unpeeled
2 qt water
2 tsp salt
1 pinch pepper
2 cloves
1/4 tsp thyme
1/2 bay leaf
4 parsley sprigs
3 Tbsp olive oil
3 egg yolks
4 Tbsp olive oil
French bread rounds, toasted
1 cup grated Swiss or Parmesan
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.
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