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Arcadian Garlic Soup


15 cloves garlic; , up to 20
-- unpeeled
5 tablespoons Olive oil
5 cups Chicken or veal stock
2 teaspoons Fresh thyme
1/2 teaspoon 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 Posted to the AZstarnet BBQ mailing list by Jim Anderson on May 11, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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