Garlic Soup
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
69
Spice
42
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Separate garlic head into cloves
2
Smash cloves with flat side of a heavy knife and peel them
3
In a 2-quart saucepan bring water, garlic, bay leaf, and thyme to a boil and simmer, covered, 45 minutes
4
Discard bay leaf and thyme sprigs and force mixture through a sieve into another saucepan
5
In a large bowl whisk together yolks, Parmesan, and 2 tablespoons oil until combined well
6
Add 1/2 cup hot garlic broth to yolk mixture in a slow stream, whisking, and whisk yolk mixture into remaining hot garlic broth
7
Cook soup over moderately low heat, whisking constantly, until slightly thickened and a thermometer registers 170°F
8
(do not let boil), about 10 minutes
9
Tear bread into pieces and divide among 4 soup bowls
10
Ladle soup over bread and drizzle with remaining tablespoon oil
11
Separate garlic head into cloves
12
Smash cloves with flat side of a heavy knife and peel them
13
In a 2-quart saucepan bring water, garlic, bay leaf, and thyme to a boil and simmer, covered, 45 minutes
14
Discard bay leaf and thyme sprigs and force mixture through a sieve into another saucepan
15
In a large bowl whisk together yolks, Parmesan, and 2 tablespoons oil until combined well
16
Add 1/2 cup hot garlic broth to yolk mixture in a slow stream, whisking, and whisk yolk mixture into remaining hot garlic broth
17
Cook soup over moderately low heat, whisking constantly, until slightly thickened and a thermometer registers 170°F
18
(do not let boil), about 10 minutes
19
Tear bread into pieces and divide among 4 soup bowls
20
Ladle soup over bread and drizzle with remaining tablespoon oil