GARLIC SOUP
3 lg. heads fresh garlic
2 qt. cold water
fresh pepper to taste
1/4 tsp. sage
4 sprigs fresh parsley
3 egg yolks
6 to 8 slices stale bread
boiling water
2 Tbsp. sea salt
2 whole cloves
1/4 tsp. thyme
2 Tbsp. oil
1/4 C. butter, melted
1/2 C. grated Swiss or Gruyere
Separate the garlic into individual cloves. Cover with boiling water. Cool and slip off the skins.
Place in kettle with 2 qt. cold water, the garlic, salt and pepper, cloves, sage, thyme, parsley and oil.
Bring to a boil and simmer thirty 30 minutes.
Beat egg yolks until thick and gradually beat in the butter.
Strain the soup and add it to the egg mixture VERY slowly while beating hard.
Reheat, but DO NOT BOIL.
Place a slice of bread in bottom of each serving bowl. Sprinkle with cheese. Spoon soup over the bread and serve.
3 lg. heads fresh garlic
2 qt. cold water
fresh pepper to taste
1/4 tsp. sage
4 sprigs fresh parsley
3 egg yolks
6 to 8 slices stale bread
boiling water
2 Tbsp. sea salt
2 whole cloves
1/4 tsp. thyme
2 Tbsp. oil
1/4 C. butter, melted
1/2 C. grated Swiss or Gruyere
Separate the garlic into individual cloves. Cover with boiling water. Cool and slip off the skins.
Place in kettle with 2 qt. cold water, the garlic, salt and pepper, cloves, sage, thyme, parsley and oil.
Bring to a boil and simmer thirty 30 minutes.
Beat egg yolks until thick and gradually beat in the butter.
Strain the soup and add it to the egg mixture VERY slowly while beating hard.
Reheat, but DO NOT BOIL.
Place a slice of bread in bottom of each serving bowl. Sprinkle with cheese. Spoon soup over the bread and serve.
