A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Creamy Garlic Soup
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- #33609
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 head garlic, cloves separated, unpeeled
2 quarts water
2 teaspoons salt
1 pinch black pepper
2 cloves
1/4 teaspoon thyme
1/2 bay leaf
4 parsley sprigs
3 tablespoons olive oil
3 egg yolks
4 tablespoons olive oil
French bread rounds, toasted
1 cup grated Swiss or Parmesan cheese
directions
Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over the cloves and peel. Place the garlic and the rest of the ingredients up to the egg yolks in a saucepan and boil slowly for 30 minutes.
Correct the seasoning. Beat the egg yolks in a soup tureen until they're thick and sticky. Drop by drop, beat in the olive oil as if making a mayonnaise.
Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating, and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.
added by
ilyce
nutrition data
Nutritional data has not been calculated yet.
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