Mediterranean Garlic Soup

Name: Mediterranean Garlic Soup
Ingredients: 5 garlic heads, large; 2 cups white onions, sliced; 3 tablespoons vegetable oil; 2 quarts chicken stock (vegetable stock fine too); 1 cup white wine, dry; 1 bay leaf; 1 tablespoon sage leaf, chopped fresh (1 teaspoon dried sage OK too); 3 cloves, whole; salt, to taste; white pepper, freshly ground, to taste; fresh lemon juice, to taste; 13 cup olive oil; 4 egg yolks

13 ingredients

13 steps

Ingredients

5 garlic heads, large
2 cups white onions, sliced
3 tablespoons vegetable oil
2 quarts chicken stock (vegetable stock fine too)
1 cup white wine, dry
1 bay leaf
1 tablespoon sage leaf, chopped fresh (1 teaspoon dried sage OK too)
3 cloves, whole
salt, to taste
white pepper, freshly ground, to taste
fresh lemon juice, to taste
13 cup olive oil
4 egg yolks

Directions

1

Separate garlic into cloves and crush slightly with side of knife.
2

Do not peel.
3

Add garlic, onions and vegetable oil to a soup pot and saute until onions just begin to soften.
4

Do not brown.
5

Add stock, wine, bay, sage and cloves.
6

Bring to a boil, reduce heat and simmer partially covered for 45 minutes.
7

Strain pressing down firmly on the solids to extract all flavor.
8

Return soup to pot and correct seasoning with salt, pepper and lemon juice.
9

In a bowl, whisk olive oil into egg yolks by drops to form an emulsion (mayonnaise) .
10

At serving time, beat 1 cup of hot soup into emulsion in a thin stream.
11

Gradually beat in remaining soup.
12

Return to pot and reheat gently being careful boil or egg will scramble.
13

Serve immediately garnished as suggested.