Country French Garlic Soup
INGREDIENTS:
Two teaspoons of extra-virgin olive oil
Two cups of water
Just one bay leaf
Two heads of garlic, or around twenty cloves, peeled and minced
Finely cut one medium onion.
Sodium-free chicken broth, measuring 4 cups
thyme, either fresh (four sprigs) or dried (one teaspoon)
freshly ground black pepper, 1/4 teaspoon
four massive egg yolks
(Optional) 1/4 cup of grated Parmesan cheese
Toasted four pieces of crusty bread
DIRECTIONS:
Spices for Sauteing: Olive oil should be heated in a big saucepan over medium heat. Include the diced onion and minced garlic. About five to seven minutes into the sautéing process, the vegetables should be softened and fragrant. Make sure the garlic doesn’t brown.
Season with salt and add liquid: Mix the chicken broth with the water. Pepper, bay leaf, and thyme should be added. After the ingredients have come to a boil, lower the heat to low and simmer, covered, for 20 minutes.
Whisk the Eggs Together: Beat the egg yolks and, if using, Parmesan cheese in a medium basin. Put aside.
Gently Whisk the Eggs: Take the soup pot off the stove. To prevent the eggs from curdling, slowly pour in half a cup of boiling soup while whisking frequently. Use an additional ladle of hot soup and repeat the procedure.
Mix in the Egg Whites: Return the tempered egg mixture to the soup pot and whisk constantly while pouring. Put the soup back on the stove and let it simmer for two or three minutes, stirring occasionally, until it thickens a little. Make sure it doesn’t boil.
Place the order: Stem the thyme and discard the bay leaf. Spoon the soup into individual bowls and garnish with a toasted bread piece per serve. Toss in some fresh thyme leaves for garnish, if you want.
Ten minutes for preparation | Thirty minutes for cooking
Four servings