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Ingredientes
- 15 x to 20 cloves garlic, unpeeled
- 5 Tbsp. Extra virgin olive oil
- 5 c. Chicken or possibly veal stock
- 2 tsp Fresh thyme
- 1/2 tsp Salt White pepper
- 3 x Egg yolks Sliced French bread or possibly toast Grated cheese
Direcciones
- Blanch the garlic for 1 minute, drain and peel. Cook it, but don't let it brown, in half the oil for 10 min. Add in the stock, thyme, salt and plenty of white pepper. Simmer for 30 min and check the seasoning.
- Sieve or possibly blend the soup, keeping a few garlic cloves whole. Return the soup to its saucepan and keep warm.
- Beat the egg yolks and gradually add in the remaining oil. Stir a couple of spoonfuls of the soup into the egg mix, remove the soup from the heat and add in the egg in a thin stream, stirring well.
- Serve immediately with sliced French bread or possibly toast, and a sprinkling of grated cheese in each bowl.
- Variation: Omit the oil and egg yolk mix and poach six fresh Large eggs in the simmering, unpureed soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 582 | |
| Calories from Fat 422 | 73% |
| Total Fat 47.17g | 59% |
| Saturated Fat 11.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 432mg | 18% |
| Potassium 382mg | 11% |
| Total Carbs 0.07g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 37.42g | 60% |
