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Provencale Garlic Soup Recipe
|Garlic||20 Clove (100 gm)|
|Olive oil||6 Tablespoon|
|Parmesan cheese||3⁄4 Cup (12 tbs), grated|
|Swiss cheese||1⁄2 Cup (8 tbs), grated|
Calories 292 Calories from Fat 213
% Daily Value*
Total Fat 24 g37.1%
Saturated Fat 7.2 g36.1%
Trans Fat 0 g
Cholesterol 111.2 mg
Sodium 301.9 mg12.6%
Total Carbohydrates 11 g3.5%
Dietary Fiber 2.8 g11.2%
Sugars 0.6 g
Protein 10 g20.8%
Vitamin A 13.7% Vitamin C 14.7%
Calcium 37.2% Iron 13.7%
*Based on a 2000 Calorie diet
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.
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.
14 Pour into individual soup bowls and serve.