Provencale Garlic Soup Recipe
Here's an exciting Provencal Garlic Soup recipe that i am glad to share with you. This is an all time favorite French recipe which is a hit as an appetizer.I bet you can't resist your temptation for Provencal Garlic Soup for long, go ahead and try it out now.
Summary
Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientGarlic
Ingredients
Garlic - 17-20 cloves
Cloves - 2
Fresh sage leaf - 1
Thyme - generous pinch
Bay leaf - 1
Parsley - 5 sprigs
Egg yolks - 3
Olive oil - 6 tbsp
Parmesan cheese - 1/2-3/4 cup, grated
Swiss cheese - 1/2 cup, grated
Salt
Pepper
Directions
GETTING READY
1 Separate the garlic cloves, detaching them from the base; do not peel them.
2 In a saucepan, bring water to a fast boil.
3 Blanch the garlic cloves for 30 seconds.
4 Drain, refresh under running cold water, and peel.
MAKING
5 In a large saucepan, put the garlic with 6 1/4 cups water, a large pinch of salt, and some freshly ground pepper, cloves, sage leaf, thyme, bay leaf, and parsley sprigs.
6 Bring to a boil then simmer for 30 minutes.
7 Put through a vegetable mill fitted with a fine gage disk or strain through a fine sieve, pushing the solid ingredients through the sieve by rubbing with the back of a wooden spoon.
8 Return the soup to the saucepan and add a little more salt if needed.
9 Heat to boiling point, and then turn off the heat.
10 In a bowl, beat the egg yolks very briefly using a whisk or hand held electric beater until they are smooth and creamy.
11 Gradually add in the olive oil, beating constantly.
12 Gradually beat in about 1/2 cup of the hot soup.
13 Gradually beat the contents of the bowl into the saucepan containing the hot soup.
SERVING
14 Pour into individual soup bowls and serve.
1 Separate the garlic cloves, detaching them from the base; do not peel them.
2 In a saucepan, bring water to a fast boil.
3 Blanch the garlic cloves for 30 seconds.
4 Drain, refresh under running cold water, and peel.
MAKING
5 In a large saucepan, put the garlic with 6 1/4 cups water, a large pinch of salt, and some freshly ground pepper, cloves, sage leaf, thyme, bay leaf, and parsley sprigs.
6 Bring to a boil then simmer for 30 minutes.
7 Put through a vegetable mill fitted with a fine gage disk or strain through a fine sieve, pushing the solid ingredients through the sieve by rubbing with the back of a wooden spoon.
8 Return the soup to the saucepan and add a little more salt if needed.
9 Heat to boiling point, and then turn off the heat.
10 In a bowl, beat the egg yolks very briefly using a whisk or hand held electric beater until they are smooth and creamy.
11 Gradually add in the olive oil, beating constantly.
12 Gradually beat in about 1/2 cup of the hot soup.
13 Gradually beat the contents of the bowl into the saucepan containing the hot soup.
SERVING
14 Pour into individual soup bowls and serve.
