Home -> [From Restaurants, Garlic, Soups & Stews, Vegetables] -> [Garlic soup ala caf?beaujolais Recipe]
 
 

Garlic soup ala caf?beaujolais
Artist: _
Categories: From Restaurants, Garlic, Soups & Stews, Vegetables
Yield: 5
Rating: 0
Print Recipe
Favorites Add to Favorites
Ingredients:
2 quartChicken stock, or water
2 bn Garlic, separated into
Cloves, not peeled
2 tspSalt
1/4 tspFreshly ground pepper
1/4 tspThyme
2 Cloves
2 Bay leaves
6 Parsley
2 Tab olive oil
2 pinchSaffron, optional
-- 15 croutes, (a croute
-is a slice of
Baguette ?inch thick
-dried in 300
Degree oven for 20 to 25
-minutes)
4 ozAsiago cheese, grated, or
-parmesan
Cheese or 4 oz. goat cheese
3 Tab sun-dried tomatoes
-pureed
1 Egg yolk
2 Tab olive oil
Procedures:
1Recipe by: margaret s.
2Fox, caf?beaujolais boil the chicken stock or water, garlic, salt, pepper, thyme, cloves, bay leaves, parsley, olive oil, and optional saffron together slowly for 45 minutes.
3Then strain, pushing garlic through a sieve back into the broth.
4Spread each croute evenly with some tomato puree, and top generously with grated asiago or parmesan.
5If you use goat cheese, first spread it onto croute and then sprinkle tomatoes on top.
6Press into cheese.
7Place croutes on large flat pan and bake at 325 °F for 5 to 8 minutes.
8While baking, whisk the egg yolks for one minute while slowly adding the olive oil, as you would for mayonnaise.
9When ready to serve, place a generous spoonful of the mayonnaise in the bottom of a heated soup bowl.
10Add hot soup and stir briefly.
11Top with 3 warmed cheese croutes.
12note: when prepared with water, the broth can be used as a base for vegetarian soups.
 
 
 
 

Google