Mediterranean Garlic Soup

Recipe Ingredients

5		Garlic heads (large)
2 cups	125g / 4.4oz	Sliced white onions
3 tablespoons	45ml	Vegetable oil
2		Rich chicken or vegetable stock
1 cup	237ml	Dry white wine
1 cup	40g / 1.4oz	Bay leaf (large)
1 tablespoon	15ml	Chopped fresh sage leaves
		(or 1 teaspoon dried sage)
3		Whole cloves
		Salt - to taste
		Freshly-ground white pepper - to taste
		Fresh lemon juice
1/3 cup	78ml	Olive oil
4		Egg yolks
		Garnish
		Toasted sour dough croutons
		Fresh grated Asiago or Gruyere cheese
		Chopped fresh chives

Recipe Instructions

Separate garlic into cloves and crush slightly with side of knife. Do not peel.

Add garlic, onions and vegetable oil to a soup pot and saute until onions just begin to soften. Do not brown. Add stock, wine, bay, sage and cloves. Bring to a boil, reduce heat and simmer partially covered for 45 minutes. Strain pressing down firmly on the solids to extract all flavor. Return soup to pot and correct seasoning with salt, pepper and lemon juice.

In a bowl, whisk olive oil into egg yolks by drops to form an emulsion (mayonnaise). At serving time, beat 1 cup of hot soup into emulsion in a thin stream. Gradually beat in remaining soup. Return to pot and reheat gently being careful not to over heat or egg will scramble. Serve immediately garnished with croutons, cheese and chives.

This recipe yields 6 to 8 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9601 broadcast 09-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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