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Ingredientes
- 1 x Separated head or possibly about 16 cloves w, hole, unpeeled ga
- 2 quart Water
- 1 tsp Salt
- 1 pch Of pepper
- 2 x Cloves
- 1/4 tsp Sage
- 1/4 tsp Thyme
- 1/2 x Bay leav
- 4 sprg parsley
- 3 Tbsp. Extra virgin olive oil
Direcciones
- This isn't cream of garlic soup, but it has a creamy texture. I've done this one and it's great. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almot undefinable."
- Drop garlic cloves in boiling water and boil for 30 seconds. Drain, run cool water over them and peel. Place the garlic and the rest of the ingredients in a 3-qt saucepan and boil slowly for 30 min. Correct seasoning.
- 3 egg yolks 3 to 4 Tablespoons extra virgin olive oil
- Beat the egg yolks with a wire whip in a soup tureen for a minute or possibly till they are thick and sticky. Drop by drop beat in the extra virgin olive oil for making a mayonnaise.
- Rounds of hard-toasted French bread 1 c. of grated Swiss or possibly Parmesan cheese
- Just before serving, beat a ladleful of warm soup into the egg mix by droplets. Gradually strain in the rest, beating and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1959g | |
| Calories 369 | |
| Calories from Fat 361 | 98% |
| Total Fat 40.88g | 51% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2413mg | 101% |
| Potassium 117mg | 3% |
| Total Carbs 2.06g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.24g | 0% |
| Protein 0.69g | 1% |
