Garlic Soup

By RoketJSquerl

Cook’s notes:
The original recipe asked for chicken, goose or pork fat. Since the closest thing I had to any of these things was bacon, I crisped up some slices and used a bit of the dripped fat. You can make this completely devoid of animal fats and use only olive oil, or you could use a mixture of olive oil and butter. Any of it would work. Veggie stock is great for a completely veg option. Make sure that the heat is low enough so that the garlic doesn’t brown. You are only looking for softened garlic here. If you are going to use the blender or food processor (instead of an immersion blender), make sure the mixture cools slightly before you do. Adding some of the garlic broth to the eggs tempers them and raises their temperatures, reducing the chance that they will curdle when introduced to the soup. Keep the heat low when you add the eggs into the soup for the same reason. This is a soup that must never be brought to a boil. You could serve it with some chopped parsley sprinkled over. Or a smidge of paprika if you so fancy. A bit of some good cheese next to it wouldn’t be the worst thing. But I think it is amazing alone, a terrific meal all in itself.

Ingredients

• Olive oil – 2 1/2 tbsp
• Garlic – 16-18 cloves, peeled
• Chicken stock – 4 cups
• Egg yolks – 3
• Nutmeg – a good pinch
• Bacon fat – 1/2 tbsp (optional)
• Salt & pepper to taste
• Thick slices of bread, toasted

Details

Servings 2
Adapted from cheekychilli.wordpress.com

Preparation

Step 1

- With the knob turned between ‘medium’ and ‘low’, gently heat 2 tbsps of oil. Add the garlic to this and cook until softened considerably (could take from twenty minutes to a half hour).
- Pour in the chicken stock. Season with salt and pepper and grate in the nutmeg. Allow the mixture to come to a simmer and then heat for fifteen to twenty minutes.
- Blend the soup until it is smooth. Return to the heat.
- In a bowl, beat the egg yolks together. Add in the 1/2 tbsps of bacon fat and olive oil and whisk some more. Then slowly beat in about 1/4 cup of the heated soup mixture into the eggs, whisking continuously.
- Now, pour the egg yolk mixture into the garlic-chicken stock soup vessel, beating continuously. In a minute or two, the soup will thicken slightly. Continue to heat at a low temperature until cooked through.
- Pour the soup into a bowl and put in a toasted piece of bread on top. Serve immediately.