Garlic Soup

  1. Separate garlic head into cloves.
  2. Smash cloves with flat side of a heavy knife and peel them.
  3. In a 2-quart saucepan bring water, garlic, bay leaf, and thyme to a boil and simmer, covered, 45 minutes.
  4. Discard bay leaf and thyme sprigs and force mixture through a sieve into another saucepan.
  5. In a large bowl whisk together yolks, Parmesan, and 2 tablespoons oil until combined well.
  6. Add 1/2 cup hot garlic broth to yolk mixture in a slow stream, whisking, and whisk yolk mixture into remaining hot garlic broth.
  7. Cook soup over moderately low heat, whisking constantly, until slightly thickened and a thermometer registers 170F.
  8. (do not let boil), about 10 minutes.
  9. Tear bread into pieces and divide among 4 soup bowls.
  10. Ladle soup over bread and drizzle with remaining tablespoon oil.

garlic, water, turkish, thyme, egg yolks, freshly grated parmesan, extravirgin olive oil, countrystyle bread

Taken from www.epicurious.com/recipes/food/views/garlic-soup-100827 (may not work)

Another recipe

Switch theme