French Garlic Soup (Print Version)
# Ingredients:
01 -
One large head garlic.
02 -
⅔ cup of olive oil, good quality.
03 -
64 ounces of chicken broth.
04 -
A generous pinch of salt.
05 -
Leaves from a small bunch of sage.
06 -
1 teaspoon Dijon-style mustard.
07 -
1 large egg, separate yolk and white.
# Instructions:
01 -
Drop sage into a pot of simmering broth while getting the garlic ready.
02 -
Slice garlic cloves in half, take out the core. Boil for a few minutes, drain, then mash smooth.
03 -
Let mashed garlic cook in the broth over low heat for about 10 minutes.
04 -
Use a hand blender to mix yolk, mustard, salt, and oil until thick. Stir in the egg white as needed.
05 -
If desired, strain the soup. Slowly mix some hot broth into the mayo, then stir it into the pot. Warm the soup gently, but don’t let it boil.
# Notes:
01 -
Keep the soup from boiling after adding the mayo.
02 -
Strain it if you want a silkier soup.
03 -
Inspired by lessons from the French Cooking Academy.