Garlic Soup
2-40 Garlic cloves (1-4 bulbs)
2 T. or more good quality olive oil
1 qt. rich chicken or vegetable broth or stock
3 egg yolks
chopped parsley, yogurt, ground almonds
Crush the garlic cloves with the falt of a knife and skip off the skins.
Saute the galric slowly in the oil in a cast-iron skillet until
translucent. Add the broth or stock to the garlic (the liquid only--no
solids or blended foods), and simmer gently about 20 mintues until the
garlic is mushy. Press the garlic broth through a cheesecloth, seive,
or ricer into a bowl. Beat the egg yolks until thick with a wire whisk
in a two-quart pot. Then beat in slowly, a teaspoon at a time, some of
the warm garlic broth--to warm the yolks without cooking them. Combine
the two mixtures slowly, heat to boiling, and serve in wide soup plates.
The soup is seasoned by the broth, so if you'd like more seasoning, add
it.
Garnish with the chopped stuff and the yogurt.
if anyone should try it, please let me know what it's like. says here
it's like a rich leek soup.
k