Garlic Soup

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Take a head of garlic and cut the top off (pointed side). Put the garlic into a roasting pan with some water on the bottom of the pan. Cover with foil. Bake in a 350 degree oven for 45 minutes.

Yield: 1-2 servings

Ingredients

  • 1 quart of chicken stock
  • 1 bay leaf
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped thyme
  • 15 gloves of garlic peeled and crushed
  • 1/4 cup roasted garlic
  • 1 whole egg
  • 2 egg yolks
  • 1 1/2 ounces of freshly grated parmesan
  • 1/4 cup of heavy cream

Directions

  1. Combine the stock, bay leaf, herbs, peeled garlic, and roasted garlic in a sauce pan.
  2. Cook, covered, at a gentle boil, for 40 minutes, puree the soup, then strain through a fine mesh strainer.
  3. Return the strained soup to the sauce pan over low heat.
  4. Combine the egg, yolks, cheese and heavy cream in a mixing bowl and whisk until creamy.
  5. Slowly whisk this mixture into the soup and heat slowly until soup thickens, season with salt and pepper, then serve in warm bowls.
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