Garlic Soup From France (Printable Version)
# What You'll Need:
01 -
64 ounces of chicken broth.
02 -
Fresh sage bundle.
03 -
1 big garlic bulb.
04 -
⅔ cup virgin olive oil.
05 -
1 big egg, whites and yolk apart.
06 -
1 teaspoon mild Dijon.
07 -
Tiny bit of salt.
# Preparation Steps:
01 -
Let chicken broth bubble slowly with sage while you handle the garlic parts.
02 -
Strip and cut garlic cloves in half, take out middle bits. Drop in water for 3-4 minutes until soft, drain and squash well.
03 -
Throw your garlic mush into the broth, let it warm gently for 10 minutes.
04 -
Mix the yolk, Dijon, salt and oil with a stick blender till it's creamy. Add some egg white if it's too thick.
05 -
You can filter the soup if you want. Warm up the mayo with a bit of hot soup first, then mix into the pot. Warm it up but don't let it bubble.
# Additional Tips:
01 -
Keep it under a boil once mayo goes in.
02 -
You can run it through a strainer for a silky finish.
03 -
Got this idea from the French Cooking School.