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| Home -> [Garlic, Mediterranean, Soups & Stews, Vegetables] -> [Mediterranean garlic soup Recipe] |
Mediterranean garlic soup
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| Artist: |
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Yield: |
6 |
| Categories: |
Garlic, Mediterranean, Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 5
| | Garlic(large) | | 2
| cup | White onions, sliced | | 3
| tbsp | Vegetable oil | | 2
| quart | Rich chicken or vegetable st | | | -ock | | 1
| cup | Dry white wine | | 1
| large | Bay leaf | | 1
| tbsp | Chopped fresh sage leaves | | | -(1 teaspoon drie | | 3
| | Whole | | | Salt and freshly ground whit | | | -e pepper | | 1
| drop | Fresh lemon juice | | 1/3
| cup | Olive oil | | 4
| | Egg yolks | | | < | | | Toasted sour dough croutons | | | Fresh grated asiago or | | | -gruyere cheese | | | Cloves Fresh chopped chives |
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Procedures:
| 1 | Recipe by: cooking right show #cr9601 separate garlic into cloves and crush slightly with side of knife. | | 2 | Do not peel. | | 3 | add garlic, onions and vegetable oil to a soup pot and saute until onions just begin to soften. | | 4 | Do not brown. | | 5 | Add stock, wine, bay, sage and cloves. | | 6 | Bring to a boil, reduce heat and simmer partially covered for 45 minutes. | | 7 | Strain pressing down firmly on the solids to extract all flavor. | | 8 | Return soup to pot and correct seasoning with salt, pepper and lemon juice. | | 9 | in a bowl, whisk olive oil into egg yolks by drops to form an emulsion (mayonnaise). | | 10 | At serving time, beat 1 cup of hot soup into emulsion in a thin stream. | | 11 | Gradually beat in remaining soup. | | 12 | Return to pot and reheat gently being careful not to over heat or egg will scramble. | | 13 | Serve immediately garnished with croutons, cheese and chives. | | 14 | yield: 6 to 8 servings | | 15 | : |
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