Yan Clan Garlic Soup
INGREDIENTS
| Ingredient | Quantity | Unit |
|---|---|---|
| Cook Veggies | ||
| Head of garlic (plus two cloves used for garnish), Finely Sliced | Head | |
| Onion, Finely Diced | Onion | |
| Olive Oil | Tbsp | |
| Thicken and add broth | ||
| All Purpose Flour | Tbsp | |
| Chicken Stock | Cups | |
| Sea-salt & black pepper for seasoning | ||
| Thyme, Ground | Tsp | |
| Bay Leaf | Leaf | |
| After Blending Soup | ||
| Eggs (separated) | Eggs | |
| Red Wine Vinegar | Tbsp |
RECIPE INSTRUCTIONS
Directions
1. In a large pot, heat oil and fry the onion for 2 minutes, then add the sliced head of garlic and fry for another 2 minutes. Do not let the mixture brown.
2. Stir flour into the vegetables, add chicken stock, then bring to a soft boil.
3. Season with salt and pepper, add the thyme and bay leaf, then cover and leave it to simmer for 20 minutes.
4. In a small frying pan, heat 1 tbsp olive oil and fry sliced garlic until golden and slightly crispy. Drain fried garlic on paper towel and set aside.
5. When soup is cooked, purée it using a hand blender, or in batches in a regular blender.
7. Return soup to pot and switch on medium heat.
8. Beat the egg whites in a small bowl and whisk continuously into the soup. You should see thin strands in the soup. Take immediately off the heat.
9. Whisk egg yolks with vinegar and dilute mixture into the soup, stir constantly to avoid any curdling.
10. Sprinkle with fried garlic and drizzle with a few drops of olive oil (optional).
Notes
* If you have fresh thyme, use a few sprigs in place of the ground thyme.
* If you are a fancy frenchy, use duck fat instead of olive oil.
* Carrot Celery variation:
- 6 cup of chicken broth (which came out to be the entire box of broth)
- 2 carrots
- 2 celery stocks
- extra bay leaf
- extra thyme
- strain to remove excess fibers
Sources
http://mimithorisson.com/2013/05/02/spring-follies/