French Garlic Soup
Recipes Main Dish Meal ideas Other ethnic food Seasonal cooking Soups and stews
Description
This delicious, velvety garlic soup originates in the Lautrec region of France. It uses homemade mayonnaise as a thickener to give it a rich and velvety texture, but isn't a thick soup, but a brothy one. It's perfect for warming up in the winter or when f
Ingredients
64 oz. chicken stock (or vegetable stock for a vegetarian version)
small bunch of fresh sage
1 large whole head of garlic
Mayonnaise:
2/3 c. extra virgin olive oil, or preferred vegetable oil
1 large egg, separated
1 t. Dijon mustard
pinch of salt
For Serving:
slices of toasted baguette, crusty croutons, a drizzle of olive oil, a sprinkle of smoked paprika, fresh chopped parsley
Directions
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Heat chicken stock and sage in a large Dutch oven or stock pot; bring to a simmer; simmer very gently while prepping the garlic.
Remove and discard the skins from the garlic cloves; slice cloves in half lengthwise. Use the tip of a sharp knife or a toothpick to pry out, remove and discard the little embryonic shoot since these can be bitter when using lots of garlic in a recipe.
Bring a small saucepan of water to a boil; add the garlic cloves; boil for 3-4 minutes; drain.
Use the back of a fork to mash the softened garlic, taking a few minutes to get it all finely mashed. Add the mashed garlic to the stock; gently simmer for 10 minutes.
Myonnaise:
Add the egg yolk, mustard, salt and oil in a small jar that is just wide enough to fit an immersion blender. Reserve the egg white, it may be needed later.
Place the immersion blender head at the bottom of the jar; blend gently, lifting it slightly to get all of the contents emulsified. If the mayonnaise doesn't instantly become thick and creamy, add the reserved egg white; blend again.
Strain the soup now if wanting a velvety smooth texture, but this is optional. If strained, add the strained soup back to the pot.
Fill a soup ladle of the hot soup and stir it into the mayonnaise to temper it. Immediately stir the mayonnaise into the soup pot, whisking while adding it.
Place the soup back on the stovetop; bring it up to temperature, but DON'T let it boil or it could curdle.
Serve with slices of toasted baguette, crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, or freshly chopped parsley, if desired.
8 servings.