yeahright
Well-known member
This simple soup looks and tastes creamy, but the silky texture comes from eggs and cheese rather than cream. Simmering the garlic in the stock removes most of its odor, but none of its flavor. Prepare the soup just before serving, as reheating can curdle the eggs. Serve with a crisp green salad and some extra toasted bread on the side.
PROVENCIAL GARLIC SOUP
(Serves 4)
2 heads garlic, separated into cloves and peeled
4 cups homemade chicken stock or canned reduced-sodium, reduced- fat broth
2 teaspoons chopped fresh thyme, or 1 teaspoon
dried thyme
4 thin slices French bread
3 to 4 tablespoons fruity extra-virgin olive oil,
preferably French
2 eggs
1/3 cup grated Parmesan cheese
Salt and freshly cracked pepper to taste
Olive oil for serving
In a soup pot over medium heat, combine the whole garlic cloves, chicken stock or broth and thyme. Bring to a boil, reduce the heat to medium and cook until the garlic can be easily pierced with a fork, about 10 minutes.
Meanwhile, toast the bread slices and brush on one side with some of the olive oil. Set aside.
In a small bowl, combine the eggs and cheese and whisk together with a fork. Whisk a few tablespoons of the hot soup into the egg mixture, then pour the mixture into the soup pot, while stirring constantly. Season with salt and pepper.
Ladle the soup into warmed bowls, top with the toasted bread slices and drizzle some of the remaining olive oil over each bowl. Serve at once.
(From Olive Oil: From Tree to Table by Peggy Knickerbocker, Chronicle Books)
PROVENCIAL GARLIC SOUP
(Serves 4)
2 heads garlic, separated into cloves and peeled
4 cups homemade chicken stock or canned reduced-sodium, reduced- fat broth
2 teaspoons chopped fresh thyme, or 1 teaspoon
dried thyme
4 thin slices French bread
3 to 4 tablespoons fruity extra-virgin olive oil,
preferably French
2 eggs
1/3 cup grated Parmesan cheese
Salt and freshly cracked pepper to taste
Olive oil for serving
In a soup pot over medium heat, combine the whole garlic cloves, chicken stock or broth and thyme. Bring to a boil, reduce the heat to medium and cook until the garlic can be easily pierced with a fork, about 10 minutes.
Meanwhile, toast the bread slices and brush on one side with some of the olive oil. Set aside.
In a small bowl, combine the eggs and cheese and whisk together with a fork. Whisk a few tablespoons of the hot soup into the egg mixture, then pour the mixture into the soup pot, while stirring constantly. Season with salt and pepper.
Ladle the soup into warmed bowls, top with the toasted bread slices and drizzle some of the remaining olive oil over each bowl. Serve at once.
(From Olive Oil: From Tree to Table by Peggy Knickerbocker, Chronicle Books)