Garlic Soup
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Scan day: 17 February 2014 UTC
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Description: Recipe using Swiss cheese, egg yolk, vegetables, and chicken stock.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook II * Garlic Soup Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6750 Serving Size : 1 Preparation Time :0:00 Categories : Garlic Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Quart chicken stock -- preferably homemade or half of stock and water 1 bay leaf 1 Pinch dried sage 1/2 Teaspoon dried thyme 1/2 Head garlic cloves -- peeled Salt 1 Ounce each of freshly grated Parmesan and Swiss cheese 1 egg mixed with 1 egg yolk 1/4 cup good quality olive oil Freshly ground black pepper 4 toasted bread croutons made of sliced -- optional French bread 1 tablespoon chopped parsley for garnish -- (1 to 2) Bring stock to a boil in a nonreactive saucepan (do not use aluminum which will react with eggs which come into play later on). Add bay leaf, sage, thyme and garlic cloves and cook, covered, at a bare simmer for 30 minutes. Strain broth and discard herbs; pass and press garlic th rough to liquid and season to taste with salt. In a mixing bowl combine the cheese with egg and yolk, olive oil and pepper to taste. Everything can be done in advance up to this point. Just before serving, reheat the soup and drizzle a ladleful of hot soup into the egg and oil mixture to temper the eggs. Pour this tempered mixture bac k into the soup and whisk continuously over low heat until the soup thickens slightly. Take care not to over heat or the eggs will curdle. Set a piece of French bread crouton in center of soup plate and ladle soup over the top. Garnish with parsley. Yield: 4 servings - - - - - - - - - - - - - - - - - -
Size: 1751 chars
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