Monday, May 10, 2010

Garlic Soup and French Bread

We had frost on the ground this morning! I guess it's still not too late in the year for a good bowl of hot soup. The garlic and olive oil in this soup are heart healthy, but beware of the cream and egg yolks!

32 oz. vegetable stock
12 cloves garlic
2 T. olive oil
2 bay leaves
1 sprig of sage
3 1/2 oz. grated Parmesan
2 egg yolks
2 T. cream
2 T. sherry
1 T. lemon juice
1 T. mustard
Salt (as desired)
Freshly ground pepper (as desired)
8 toasted baguette slices

1. Peel the garlic and wash the sage leaves.
Put into a pan with the vegetable stock, bay leaves, and olive oil, and bring to a boil.
Simmer, half-covered with a lid, for 15 minutes.
Take out the bay leaves and sage and puree the soup with a hand blender.

2. Mix the Parmesan, egg yolks, and cream.
Remove the soup from the heat and carefully stir in the cheese mixture.

3. Season with sherry, lemon juice, mustard, salt, and pepper.
Ladle the soup into 4 serving bowls and add a toasted baguette slice to each.
Serve garnished with parsley, if you wish.

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