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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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If this doesn't cure what ails you, I don't know what will! Try adding some cayenne if you like some heat. Ingredients:
about 4 bulbs of garlic |
3 t olive oil |
1 quart chicken or vegetable stock |
1/2 c dry white wine |
juice of 1/2 lemon |
3 egg yolks |
chopped parsley |
3/4 cup of sour cream or plain yogurt |
ground almonds |
Directions:
1. Preheat the oven to 400. Take the some of the papery outer layers of skin covering the garlic bulbs, but leave the skins on the individual cloves. With your scissors, snip off the very tips of each garlic clove. Lay a sheet of aluminum foil on a baking pan. Arrange the garlic on the foil. Brush each bulb with 1 or 2 teaspoons of the olive oil. Wrap the aluminum foil around all the garlic and pinch the seams shut. Place in the preheated oven and roast for about half an hour.
2. Allow the roasted garlic to cool enough that you can handle them. Squeeze each clove out of its skin. Mash them with the tines of a fork. Combine with the stock in a pan and simmer over medium low heat for about 15 minutes. Add the wine and lemon
3. Beat the egg yolks with a wire whisk. Then slowly incorporate a little bit of the garlic broth, just a spoonful at a time until you’ve added about a cup of the broth to the egg. Then combine the two mixtures together slowly, heat until almost boiling, and serve.
4. Garnish each bowl of soup with a dollop of sour cream or yogurt, fresh chopped parsley, and ground almonds.
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