Paris-Brest
Cream of Garlic Soup
2015-04-05 22:35:31
Nutrition Facts
Serving Size
1589g
Amount Per Serving
Calories 660
Calories from Fat 377
% Daily Value *
Total Fat 43g
65%
Saturated Fat 22g
111%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 641mg
214%
Sodium 3401mg
142%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
3%
Sugars 3g
Protein 57g
Vitamin A
33%
Vitamin C
8%
Calcium
127%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 large unblemished garlic head, at least 10 cloves
- 6 fresh sage leaves
- 2 bay leaves
- 2 large thyme sprigs
- 3 cups water
- 3 cups chicken broth
- Salt
- 3 large egg yolks
- 1 cup freshly grated Parmesan
- Freshly ground pepper
- Extra-virgin olive oil
Instructions
- Separate and peel the garlic cloves. Thinly slice cloves and add to a large Dutch oven.
- Tie the sage, bay leaves, and thyme together with kitchen twine and add to pot. Pour in the water and broth, add 1 teaspoon salt and bring to boil. Lower the heat and let soup simmer gently for 30 minutes. Remove and discard the bouquet garni. At this point you might want to puree soup through a strainer or leave it as is.
- Bring the soup back to a boil, and lower heat to a simmer. Whisk egg yolks and Parmesan together in a medium bowl, whisking constantly add a few ladlefuls of the soup. Whisk the soup and gradually add the yolks and cheese in a steady stream. Whisk for a minute. The yolks will thicken the soup somewhat, but not much. Remove from heat, keep whisking to prevent the risk of the yolks curdling and whisk for 1 minute more. Season soup with salt and pepper and drizzle each portion with olive oil.
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