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Garlic Soup


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

8 cloves garlic, peeled and mashed
1 tablespoon olive oil
2 quarts chicken broth or 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 French bread
1/2 cup freshly grated parmesan cheese or romano cheese


Saute garlic in oil until slightly browned.


Heat broth and wine until hot but not boiling.


Add garlic, oil, spices and herbs, cover and simmer for 1 hour.


Remove bay leaf from pot and puree soup.


Return pureed soup to pot and continue simmering.


Add cream to egg yolks, then add a bit of soup and mix well.


Add egg mixture to the pot and simmer for about 5 minutes or until heated through.


Place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese.


Serve and enjoy!


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Notes

A wonderful rich garlic soup that is not overpowering!

Garlic soup was one of my favorite things to eat in Spain! They do it like your recipe, with the toasted bread in the bowl and soup over, then they put a big wad of cheese on top and melt the cheese, like French Onion soup. Yummy!

I'm thinking a trip to the herb garden and a few hours alone and I'll have a wonderful pot of this soup. Thanks for sharing. Emily

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