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Title: Garlic Soups
Yield: 0 Servings

Ingredients

    1/2 c  peeled garlic cloves
     25 g  butter
     65 ml olive oil
    900 ml chicken bouillion
      3    egg yolks
      1    Tbls fresh parsley
    1/2 ts salt
           cayenne
           tabasco
        pn nutmeg
      6 sl )  french bread
     50 ml olive oil
      6    cloves garlic
  1 1/3 l  chicken stock
      6 sl toast
      6    eggs
      6    cloves garlic
      6 lg onions
     50 g  butter
      1 ts flour
    900 ml chicken stock
    450 ml white wine
      1    raw egg per serving
     25 g  swiss cheese
     25 ml whipping cream
           salt and pepper
        pn thyme

Instructions

1. Peel the cloves, and, in a 1 3/4 l sauce pan, saute the garlic for
about 15 minutes over low heat in the butter and 15 ml of olive oil,
turning often so as to avoid browning.

2. Pour in chicken stock and raise the heat to bring it to a boil. Cover
the pan loosely and lower the heat. Simmer about 20 minutes.

3. In a small bowl beat the egg yolks until they thicken. Add the oil
while beating until you get a thick mayonaise.

4. Stir a couple teaspoons of soup into the mayonaise, and then add the
soup-mayo mixture to the soup, stirring all the while. Heat until not quite
boiling.

5. Now pour the soup through a sieve into heated tureen. Mash the garlic
through the sieve, perhaps saving a few cloves to put in whole. Add the
salt, cayenne and nutmeg. Stir until completely blended.

6. Serve over the bread, garnished with parsley.

1. Peel the garlic and saute it in the oil in a 1 l sauce pan.

2. Add the broth to the pan and bring to a boil. Then simmer for at least
15 minutes.

3. Poach the eggs in the broth, and serve with broth over the toast. (I
like Tabasco and fresh ground pepper on the eggs).

1. Peel the garlic cloves and saute with the onions over low heat in the
butter.

2. Add flour and fry until well coated.

3. Add spices and wine, bring to a boil and continue cooking for a half
hour.

4. Add the stock and bring to a boil.

5. Put the soup into a casserole and cook at 180 oC for an hour.

6. To serve, you will need serving size oven-proof bowls or casseroles.
Beat an egg into each serving and cover each with cheese. Bake for 10 more
minutes at 180 oC . When ready to serve, add 25 ml cream to each serving.

Difficulty : easy.
Precision : measure ingredients.
Difficulty : easy.
Precision : measure ingredients.
Difficulty : easy.
Precision : measure ingredients.

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Contributor: John Golden golden@math.psu.edu

Preparation Time: 0:00

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