R E C I P E S T O
"I don't feel right if there is not a mountain of garlic on my kitchen table ready to be mixed up with butter, oil, or herbs, waiting to be caramelized, roasted, or eased into a sauce. Comfort may be an overused word, but if ever there were a comforting soup, it is this garlic one. There are moments in winter when my body (or my children) call for it. I feel it protects me from illness just as it has protected generations of French farmers before me." Mimi Thorisson ~ A Kitchen in France I love this beautiful cookbook and this soup. It really is good for what ails you. ~ Garlic Soup ~ Ingredients 2 tablespoons duck fat or extra-virgin olive oil 1 onion 1 whole head garlic, plus 2 cloves, thinly sliced 1 tablespoon all-purpose flour 5 cups chicken stock Sea salt & pepper A few sprigs of fresh thyme 1 tablespoon extra-virgin olive oil, plus, if desired, more for serving 2 large eggs, separated 1 tablespoon sherry vinegar Directions In a large pot, heat the duck fat or olive oil over medium heat. Cook the onion for 2 minutes. Add the sliced head of garlic and cook until softened but not browned, about 2 minutes. Add the flour and stir well, then pour in the chicken stock and bring to a low boil. Season with salt and pepper, add the thyme sprigs, lower the heat, cover, and let simmer for 20 minutes. Meanwhile, in a small saute pan, heat the olive oil over medium heat. Fry the remaining sliced garlic until golden and slightly crisp, about 3 minutes. Drain on a paper towel. Puree the soup in batches in a blender. Return the soup to the pot and set over medium heat. Beat the egg whites in a small bowl and then drizzle, whisking constantly, into the soup. You should see thin strands of egg white form in the soup; immediately remove from the heat. Whisk the egg yolks with the vinegar in a small bowl, then slowly add a little of the soup, whisking constantly. Add the egg yolk mixture to the soup, again whisking constantly to prevent curdling. Ladle the soup into bowls, sprinkle with the fried garlic, and drizzle with a few drops of olive oil, if desired. Serve immediately. A Kitchen in France Mimi Thorisson www.mimithorisson.com Categories
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Ingredients
1 onion chopped 8 medium potatoes diced 1 32 oz chicken broth 8 oz cream cheese 8 oz velveeta Directions In a medium saucepan put in the diced onions with a splash of olive oil and cook until onions are slightly brown and soft. Add in the slices potatoes and mix. Cook until potatoes are lightly browned. Add in the chicken broth and put on lid. Cook until potatoes are soft on medium heat. Add in the cream cheese and velveeta. Mash the ingredients and potatoes until it becomes a soupy mixture. Optional toppings for extra flavor- chives, bacon bits, sour cream. Enjoy! *if soup is too thick, add in 3/4 cup of heavy whipping cream. *soup will thicken as it sits so if it looks too soupy, let sit with lid off heat. via ~ Kailey |