Armenian Garlic Soup

• 1 head of garlic, peeled
• 2 C. whole milk plain yogurt
• 2 Q. lamb broth (is especially tasty, you can substitute good quality beef stock in a pinch)
• 1 med. sweet onion, finely minced
• 2 egg yolks
• 2 T. sweet butter
• 2 T. flour
• 1/8 t. dried mint
• salt and pepper to taste
• Flat-leaf parsley

1. In a heavy stockpot saute the onion in the butter until translucent and medium gold in color. Stir in the flour a cook for a moment.
2. Whisk in the lamb stock. Add the garlic cloves and simmer the soup covered until the cloves are soft. Use a stick blender to puree the soup in the pot.
3. Next whisk the egg yolks in a large bowl. Add the yogurt and whisk to blend. Add a cup-full of the hot soup to the yogurt and whisk vigorously. Add another cup the the yogurt, mixing well.
4. Remove the soup from the stove, adding the yogurt-broth mixture to the pot and whisk well. Do not boil the soup after you've added the yogurt!
5. Add the pinch of dried mint, then salt and pepper to taste and sprinkle with parsley to serve.

garlic, milk, lamb broth, sweet onion, egg yolks, sweet butter, flour, mint, salt, parsley

Taken from www.epicurious.com/recipes/member/views/armenian-garlic-soup-50071979 (may not work)