Garlic Lovers' Soup With Cheese And White Wine: Billomoise
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Place the unpeeled garlic cloves in a mortar and crush them with a pestle, or put them in a small plastic bag and pound them with a rolling pin
3
Put the garlic, skins and all, in a heavy 4-quart soup pot and add the onion, water, salt, thyme, and bay leaf
4
Bring to a boil, reduce the heat to low, partially cover, and simmer slowly for 30 minutes
5
Preheat the oven to 250 degrees F
6
While the garlic simmers, place the croutes on baking sheet and sprinkle with the grated Cantal cheese
7
Reserve
8
Place 6 soup plates in the oven to heat
9
Put the butter in a bowl and mash with a wooden spoon until it is a soft paste
10
Add the flour and egg yolks and combine thoroughly
11
At the end of the garlic cooking time, strain the garlic broth through a fine-mesh sieve and return it to the pot
12
Slowly, a few tablespoons at a time, add 1 to 1 1/2 cups of the hot broth to the butter-egg mixture, whisking to combine thoroughly
13
Off the heat, put the egg-broth mixture into the pot, stirring until the soup is creamy and thoroughly blended
14
Remove the soup plates from the oven and increase the oven temperature to 400 degrees F
15
When the oven is fully preheated, place the baking sheet with the cheese-covered croutes, in the oven for a few moments to melt the cheese
16
Add the white wine to taste to the soup and place over low heat, stirring occasionally
17
Do not allow the soup to boil
18
Taste and add more salt if needed
19
When thoroughly heated, remove the soup from the heat
20
Place the cheese-glazed croutes in the bottom of the heated soup plates and top with the hot soup
21
Serve immediately