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Garlic Soup

Monday, December 10, 2012 23:53

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Move over chicken soup because I’ve got a new bowl of comfort in my life.

How I’ve made it this far in life without making garlic soup is beyond me. I love garlic and I love soup so it’s clearly a match made in heaven. And, unlike chicken soup, it’s easy to make and requires only a few ingredients. This particular version is thickened using egg yolks, which results in a rich and velvety smooth soup perfect for those days when you need a little TLC in a bowl.

You start with some garlic…

I just smashed the cloves with my knife and then peeled them.

Next, toss the peeled cloves into a large sauce pan with 5 cups of water, a few sprigs of fresh thyme and a bay leaf. Turn the heat on high, bring to a boil, and then lower the heat. Pop a lid on that bad boy and let it simmer for about 45 minutes.

While the garlic and herbs are simmering make the croutons by first tossing bread cubes with some olive oil and fresh thyme. Toast the bread cubes in a preheated pan over high heat until they start to brown and the outside is crispy. Remove from the heat and set aside.

A few minutes before the soup is done simmering, whisk together 5 egg yolks with a 3 tablespoons of fresh grated Parmesan cheese.

Once the garlic and herbs have simmered for 45 minutes run the broth through a fine mesh sieve and discard the solids — you won’t be needing those anymore. Return the soup to the pot and then ladle about a 1/2 cup of the broth into the bowl with the yolks. Slowly add the broth to the eggs, while whisking, to warm the eggs. Once incorporated, slowly pour the egg mixture into the rest of the broth in the pot, whisking continuously. Bring the soup to a simmer (don’t let it boil) over medium low heat and continue to whisk until the soup slightly thickens, about 10 minutes or so. Check the seasoning and add salt to taste. Serve with the croutons.

2012-12-10 23:26:24

Source: http://www.girlgonegourmet.com/2012/12/garlic-soup.html

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