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Ingredients:
2 whole heads of garlic, peeled
1 tbsp olive oil
1 onion, chopped
2 tbsp butter
6 cups chicken or vegetable broth
2 sprigs fresh thyme
Salt and pepper, to taste
4 egg yolks
½ cup grated Parmesan cheese
Crusty bread, for serving
Fresh parsley, chopped (optional, for garnish)
Instructions:
Step 1: Sauté the Onion and Garlic
In a large pot, heat 1 tbsp olive oil and 2 tbsp butter over medium heat.
Add the chopped onion and sauté until softened, about 5 minutes.
Add the peeled garlic cloves to the pot, cooking for 2-3 minutes, stirring frequently to release their fragrance.
Step 2: Simmer the Soup
Pour in 6 cups of broth and add the 2 sprigs of thyme and 2 bay leaves.
Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes, until the garlic is soft and fragrant.
Step 3: Temper the Egg Yolk Mixture
Remove the thyme sprigs and bay leaves from the soup. Season with salt and pepper to taste.
In a small bowl, whisk together the 4 egg yolks and ½ cup grated Parmesan cheese.
Slowly whisk a ladle of hot soup into the egg mixture to temper it, then gradually whisk the tempered egg mixture back into the soup.
Step 4: Thicken the Soup
Simmer the soup for another 5 minutes, stirring continuously, until it thickens slightly.
Step 5: Serve and Enjoy
Serve the garlic soup hot, accompanied by crusty bread for dipping.
Garnish with chopped fresh parsley if desired, enjoy!