While the kids took a dip in the pool I finally got some time to really tear into “Beard on Food.” Other than the fact that he and I bear a striking resemblance to one of my grandfathers…I love the way he cooks. When it comes to potatoes and garlic he and I are kindred spirits.
Now this recipe doesn’t include potatoes but it seems delicious…you can never go wrong with garlic.
Yields 6-8 servings
3 tablespoons chicken, goose, or pork fat
30 cloves garlic, peeled
6 to 8 cups chicken stock
Salt and freshly ground black pepper to taste
Nutmeg as needed
4 or 5 egg yolks
3 to 4 tablespoons olive oil
Melt fat in a heavy saucepan over low heat. Add garlic and shake over gentle heat so the garlic cooks without browning. It should just melt in the fat; letting it brown is fatal as the flavor turns bitter.
Add chicken stock and season to taste with salt and freshly ground black pepper. I also like to grate a tiny bit of nutmeg in. Simmer for 15 to 20 minutes, and then force through a sieve or food mill to purée the garlic.
Reheat the soup. Beat egg yolks, and stir in olive oil. Stir some of the hot soup into the egg yolks to temper them, and then stir them very gently into the soup and heat. Do not under any circumstances let the soup come to a boil, or the yolks will curdle. Serve in large soup plates, ladling the soup over pieces of crisp toast, one to a plate.