Country French Garlic Soup 2
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 1 bay leaf
– 2 heads garlic, peeled and cloves left whole
– 6 cups low-sodium chicken or vegetable broth
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 4 large egg yolks
– 1/2 cup grated Parmesan cheese
– 1/2 cup day-old crusty bread, cut into cubes for serving
– Fresh parsley, chopped for garnish
Directions:
1. Sauté the Garlic and Onion:
In a large pot, heat the olive oil over medium heat. Add the whole garlic cloves and cook for about 5-7 minutes, stirring occasionally, until they are softened and golden but not browned.
Add the chopped onion and cook until it is soft and translucent, about 5 more minutes.
2. Simmer the Soup:
Pour in the broth and add the bay leaf, thyme, salt, and pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20-25 minutes until the garlic is very soft and the flavors are well blended.
Remove and discard the bay leaf.
3. Blend the Soup:
Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender and blend until smooth. Return the soup to the pot if using a blender.
4. Thicken with Egg Yolks and Parmesan:
In a small bowl, whisk the egg yolks with the grated Parmesan cheese.
Slowly ladle a small amount of hot soup into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Gradually whisk the egg mixture back into the soup pot, stirring constantly. Allow the soup to warm through on low heat for a few minutes, but do not let it boil.
5. Serve:
Ladle the soup into bowls and top with cubed crusty bread and a sprinkle of fresh parsley.
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes
Servings: 4″
