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Garlic Soup

1 head garlic, peeled and smashed
1 quart chicken broth
2 medium onions, peeled and sliced
whole cardomom pods
some other herbs, if desired
4 eggs separated
olive oil
juice of one lime

Melt 1 tablespoon butter in a skillet. When it quits foaming, add 1
tablespoon of olive oil. Add the garlic and onion and saute until
limp but not browned. Add herbs.

Meanwhile, heat the chicken broth (the original poster here adamantly
specifies no bouillon -- for those of you who can remember back that
far, this was the recipe that spawned the "Bouillon is Evil" thread).
Toss in 10-20 cadomom pods. Add the sauteed garlic and onion. Use
a little bit of broth to deglaze the skillet and add that to the broth.
Simmer for half an hour. Remove onions and garlic and press through
a strainer (I zapped them in the food processor) and return to broth.

Whisk a tablespoon of olive oil into the yolks and whisk into the
soup (you'll probably want to add a bit of the hot broth to the yolks
first). Add the juice of the lime. Whisk a little bit of water into
the egg whites. Just before serving, swirl the broth and add the
whites quickly in a thin stream.


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