Creamy Garlic Soup

• 1.5 Qts chicken broth
• 1 tbl evoo
• 1/2 tbl butter
• 1 whole head garlic, peeled & chopped
• 1 onion chopped
• 4 plump shallots chopped
• 1 tbl all-purpose flour
• Salt
• Fresshly ground pepper
• 3 large egg yolks
• 1-2 tbl white wine vinegar
• 12 - 16 baguette slices
• 3 tbl finely snipped chives

1. 1. Bring broth to a boil in large saucepan. In med skillet melt butter & evoo ove med low heat. add garlic, onion & shallots & stir to coat. Cook until softened but not brown about 10-12 minutes. stir in flour and cook 5 min ensuring the vegies do not brown.
2. 2. Season broth generously with salt & pepper. Stir in vegies & simmer 35 min. Puree with imersable or regular blender.
3. 3. In small bowl, beat egg yolks w/ vinegar. whisk in a few tablespoons hot soup into the yolks then whisk yolks into the soup. Do not allow soup to boil. season with S&P and more vinegar. Ladle into bowls and garnish with chives & toasted baguettes.

chicken broth, evoo, butter, head garlic, onion, shallots, flour, salt, ground pepper, egg yolks, white wine vinegar, baguette, chives

Taken from www.epicurious.com/recipes/member/views/creamy-garlic-soup-50013497 (may not work)