Soup a L'aille
Ingredients
- 2 large heads of garlic ⓘ
- 2 cups boiling water ⓘ
- 2 quarts cold water ⓘ
- 1 tablespoon salt ⓘ
- 14 teaspoon pepper ⓘ
- 2 large whole cloves ⓘ
- 14 teaspoon sage ⓘ
- 14 teaspoon dried thyme ⓘ
- 2 sprigs parsley ⓘ
- 3 tablespoons olive oil ⓘ
- 3 large egg yolks ⓘ
- 4 tablespoons melted butter ⓘ
- 6 -8 pieces French bread, toasted & buttered ⓘ
- 12 cup grated swiss cheese ⓘ
Instructions
- Separate the garlic cloves & scald 1 minute.
- Slip off & discard skins & scalding water.
- In a kettle over medium heat, combine cold water, garlic, salt, pepper, cloves, parsley, & oil.
- Bring to a boil, cover, reduce heat, & simmer 30 minutes.
- Remove from heat.
- With a slotted spoon, lift out the cloves, parsley, & garlic.
- Discard parsley & cloves.
- Puree the garlic with 2c of broth, in a blender or food processor, or press through a sieve.
- In a medium bowl beat the egg yolks until thick.
- Whip in the butter, then the garlic puree, then 1c broth.
- Whip this mixture into the kettle.
- Reheat to just below boiling, but do not boil.
- To serve: Place a piece of French bread, toasted & buttered in the bottom of each soup bowl & sprinkle generously with cheese.
- Ladle the soup over the bread.
- To make ahead: Complete through Step 3, then finish just before serving.
Nutrition & Diet Analysis (per serving)
1205
kcal
60% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).