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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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A wonderful rich garlic soup that is not overpowering! Served with a salad, crusty bread and a nice white wine, makes a lovely light supper. Ingredients:
8 cloves garlic, peeled and mashed |
1 tablespoon olive oil |
2 quarts chicken broth or 2 quarts vegetable broth |
salt |
fresh ground pepper (to your taste) |
1/2 teaspoon thyme |
1/2 teaspoon sage (or 2 leaves fresh) |
1 bay leaf |
1/2 cup dry white wine (optional) |
1 pinch rosemary |
1/2 cup light cream |
3 egg yolks, beaten |
6 -8 slices of toasted italian bread or 6 -8 slices french bread |
1/2 cup freshly grated parmesan cheese or 1/2 cup romano cheese |
Directions:
1. Saute garlic in oil until slightly browned.
2. Heat broth and wine until hot but not boiling.
3. Add garlic, oil, spices and herbs, cover and simmer for 1 hour.
4. Remove bay leaf from pot and puree soup.
5. Return pureed soup to pot and continue simmering.
6. Add cream to egg yolks, then add a bit of soup and mix well.
7. Add egg mixture to the pot and simmer for about 5 minutes or until heated through.
8. Place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese.
9. Serve and enjoy!
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