Tuesday, November 17, 2009
This was probably the best soup I've ever made. Amazingly, it was also one of the easiest and quickest! You know what that means--it's sure to become a staple in the Shull household. We do love our garlic around here!
After looking at several recipes, I decided to go with Julia Child's recipe. So simple!
16 cloves (about 1 head) of garlic
2 quarts water
1 bay leaf
1/4 tsp thyme
1/4 tsp sage
2 tsp salt
pinch of pepper
3 egg yolks
3 tbs olive oil
grated parmesean cheese
1. Bring a cup of water to a boil (I did this step in the microwave in a little pyrex liquid measuring cup). Add unpeeled garlic cloves and boil for 1 minute. Drain, run under cold water, and peel.
2. In a 3-quart pot, add water, garlic, and seasonings (thyme, salt, sage, cloves, bay leaf, and pepper). Boil slowly for 30 minutes. Taste, correct seasonings.
3. In a bowl, beat 3 egg yolks. Slowly whisk in olive oil.
4. Very slowly, add a ladle of soup to the eggs, stirring constantly.
5. Strain out the garlic, pressing to release juices.
6. Add the egg/soup mixture back to the pot. Serve with grated cheese!
This was our appetizer before buffalo chicken sandwiches, but I didn't take a picture of those. They were tasty too, though!