Garlic Soup

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

Ingredients:

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

Method:

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.

From: http://www.jamesbeard.org/index.php?q=recipes/show/garlic_soup

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s