Garlic Soup. Recipe adapted from A Kitchen in France by Mimi Thorisson. 1 bulb of garlic, split into cloves, skins removed and sliced. 1 small onion diced 2 tablespoons goose fat or schmaltz 1 tablespoon flour *5 cups chicken broth. *never throw away the carcass of anything! beef, chicken, pork or fish bones. Throw them in a pot with some salt & pepper, carrots, celery, onion and water, boil away and then strain and reserve* Salt and pepper 2 egg yolks 1 teaspoon vinegar Olive oil Heat the goose fat in a large pot and add the diced onion, cook for two minutes. Add the sliced garlic and cook for a further two minutes, do not allow the garlic to burn. Add the flour and the chicken broth. Reduce heat to low, cover and simmer for 20 minutes. season with salt and pepper to taste. Whisk the egg yolks with the vinegar in a small bowl, add a little of the soup broth to the yolks and then whisk the yolk mixture into the soup constantly for a minute. Ladle soup into bowls and drizzle with olive oil. Serve with toasted baguette.
Posted on: Tue, 18 Nov 2014 04:07:46 +0000
Trending Topics
Recently Viewed Topics
© 2015