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  1. Exported from MasterCook II

  2. Mediterranean Garlic Soup

  3. Recipe By : COOKING RIGHT SHOW

  4. CR9601

  5. 6 Preparation Time :

  6. Categories : New Text Import

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. 5 Large heads of garlic

  9. 2 Cups white onions -- sliced

  10. 3 Tablespoons vegetable oil

  11. 2 Quarts rich chicken or vegetable stock

  12. 1 Cup dry white wine

  13. 1 Large bay leaf

  14. 1 Tablespoon chopped fresh sage leaves

  15. 1 teaspoon drie

  16. 3 Whole cloves

  17. salt and freshly ground white pepper

  18. drops of fresh lemon juice

  19. 1/3 c olive oil

  20. 4 egg yolks

  21. <<garnish>>

  22. toasted sour dough croutons

  23. fresh grated Asiago or Gruyere cheese

  24. fresh chopped chives

  25. Separate garlic into cloves and crush slightly with side of knife. Do not

  26. peel.

  27. Add garlic, onions and vegetable oil to a soup pot and saute until onions

  28. just begin to soften. Do not brown. Add stock, wine, bay, sage and cloves.

  29. Bring to a boil, reduce heat and simmer partially covered for 45 minutes.

  30. Strain pressing down firmly on the solids to extract all flavor. Return

  31. soup to pot and correct seasoning with salt, pepper and lemon juice.

  32. In a bowl, whisk olive oil into egg yolks by drops to form an emulsion

  33. (mayonnaise). At serving time, beat 1 cup of hot soup into emulsion in a

  34. thin stream. Gradually beat in remaining soup. Return to pot and reheat

  35. gently being careful not to over heat or egg will scramble. Serve

  36. immediately garnished with croutons, cheese and chives.

  37. 6 to 8 servings

  38. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights - - - - - - - - - - - - - - - - - -

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