Garlic Soup (Print Version)
Ingredients:
01 -
1 large head garlic, peeled and sliced.
02 -
8 cups chicken stock.
03 -
Small bunch fresh sage.
04 -
1 large egg, separated.
05 -
2/3 cup olive oil.
06 -
1 tsp Dijon mustard.
07 -
Pinch of salt.
Instructions:
01 -
In a large pot, heat the chicken stock along with the fresh sage over medium heat. Add the sliced garlic and simmer gently for 10 minutes to infuse the flavors. For a smoother texture, strain the mixture to remove solids if desired.
02 -
In a separate bowl, blend the egg yolk, Dijon mustard, and a pinch of salt. Gradually whisk in the olive oil until a thick mayonnaise forms.
03 -
Slowly incorporate the hot chicken broth into the mayonnaise mixture, whisking continuously to create a smooth blend. Gradually return this mixture to the pot with the remaining soup.
04 -
Gently reheat the soup, being careful not to let it boil, until warmed through. Serve with optional garnishes such as croutons, a drizzle of olive oil, or a sprinkle of smoked paprika.
Notes:
01 -
For a vegetarian version, substitute chicken stock with vegetable stock.
02 -
Serve with crusty bread for dipping and a drizzle of extra virgin olive oil for added flavor.
03 -
Ensure not to boil the soup after incorporating the mayonnaise to prevent curdling.