GARLIC*****Garlic Soup

By Unblond1

Ingredients

• 5 Servings
• 4 medium or 2 large heads of garlic, separated into cloves
• 1 tsp. EVOO
• 5 cups chicken broth
• 5 springs fresh thyme
• 3 sage leaves
• 1 bay leaf
• salt and pepper to taste
• 1 tablespoon good wine vinegar (or more, to taste)
• 2 beaten eggs (optional)

Details

Servings 5

Preparation

Step 1

* Preheat oven to 375. Toss garlic cloves (unpeeled) with olive oil and roast in a covered dish for 45 minutes, until soft.

* Add roasted garlic to a pot, cover with the broth and add the herbs. Bring to a boil, reduce heat and simmer, covered, for 30 minutes to 1 hour, until garlic is very soft.

* Puree soup with hand blender then strain, pressing on the solids to extract as much of the garlic as possible.

* Return to the pot, season to taste with salt, pepper and vinegar, and reheat gently, without boiling, until hot.

* Add a bit of the soup to the beaten eggs and mix well then return to the soup, stirring well and heat until hot WITHOUT boiling or the eggs will curdle.

* Remove 2 cups for Sauteed Chicken Breasts or Cod Filet in Garlic Broth w/Tomatoes, Spinach, Saffron and Basil.

* To serve on it's own, put a slice of toasted bread in the bottom of the bowl, top with soup and a tablespoon of chopped fresh parsley (and some grated good cheese) and serve.