Garlic Soup

Recipe Ingredients

1		Chicken stock, preferably homemade
		(or half of stock and water)
1		Bay leaf
1		Dried sage
1/2 teaspoon	2.5ml	Dried thyme
1/2		Garlic cloves - peeled
		Salt - to taste
1 oz	28g	Freshly-grated Parmesan cheese
1 oz	28g	Freshly-grated Swiss cheese
1		Egg - mixed with
1		Egg yolk
1/4 cup	59ml	Good-quality olive oil
		Freshly-ground black pepper - to taste
4		Toasted French-bread croutons - (optional)
1 tablespoon	15ml	Chopped parsley - (to 2 tbspns) - for garnish

Recipe Instructions

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 through 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 back 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.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6750 broadcast 12-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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