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1 Separated head or about 16
-cloves whole, unpeeled
-garlic
2 qt Water
1 t Salt
1 pn Of pepper
2 Cloves
1/4 ts sage
1/4 ts thyme
1/2 Bay leav
4 Sprigs parsley
3 tb olive oil
This isn't cream of garlic soup, but it has a creamy
texture. I've done this one and it's great. As Julia
says, "Because the garlic is boiled, its after-effects
are at a minimum, and its flavor becomes exquisite,
aromatic and almot undefinable."
From Julia Child's "Mastering the Art of French
Cooking, Vol. I":
Drop garlic cloves in boiling water and boil for 30
seconds. Drain, run cold water over them and peel.
Place the garlic and the rest of the ingredients in a
3-quart saucepan and boil slowly for 30 minutes.
Correct seasoning.
3 egg yolks 3 to 4 T. olive oil
Beat the egg yolks with a wire whip in a soup tureen
for a minute or until they are thick and sticky. Drop
by drop beat in the olive oil for making a mayonnaise.
Rounds of hard-toasted French bread 1 cup of grated
Swiss or Parmesan cheese
Just before serving, beat a ladleful of hot soup into
the egg mixture by droplets. Gradually strain in the
rest, beating and pressing the juice out of the
garlic. Serve immediately, accompanied by the bread
and cheese.
Posted by Al Martin. Courtesy of Fred Peters.
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