Tuesday, October 15, 2013

40 Clove Garlic Soup

Serves: 4


2 1/2-3 tbl Olive oil 
3 heads of garlic cloves, peeled
1-2 large cloves sliced thin, for frying
3 1/2 cups Chicken stock (or veggie broth if vegetarian)
1/2 cup Heavy cream- warmed (if going paleo substitute coconut milk)
3 Egg yolks
1 tsp ground Nutmeg
Salt & pepper to taste
Thick slices of bread, toasted (optional)
Shaved Parmesan to top soup (optional)

Peel all of your garlic cloves.

Take your thin sliced garlic chips and heat in pot with the 2 tbsps olive oil on medium high until browned. Remove.

Then turn the heat to medium-low. Add the whole peeled garlic cloves and cook until softened considerably (could take from twenty minutes to a half hour).

When softened take 2 tablespoons of the oil and the cloves and put into a stock pot.

Pour in the chicken stock.

Season with salt and pepper, thyme and grate in the nutmeg. Allow the mixture to come to a simmer and then heat for fifteen to twenty minutes.

- Blend the soup until it is smooth. Return to the heat.

In a bowl, beat the egg yolks together.

Then slowly beat in about 1/4 cup of the heated soup mixture into the eggs, whisking continuously.

- Now, pour the egg yolk mixture into the soup, beating continuously. In a minute or two, the soup will thicken slightly.

Continue to heat at a low temperature until cooked through, then turn heat off and stir in the 1/2 of warmed heavy cream.

Take off of heat.

- Pour the soup into a bowl and put a few pinches of shaved Parmesan and a toasted piece of bread on top, then sprinkle fried olive oil chips on top. Serve immediately.

Nutrition estimated on myfitnesspal.com

This recipe was adapted from the James Beard garlic soup recipe. Soup Recipe

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