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Recipe Name: Arcadian Garlic Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

15 to 20 cloves garlic
5 Tablespoon(s) Olive oil
5 Cup(s) Chicken or veal stock
2 Teaspoon(s) Fresh thyme
1/2 Teaspoon(s) Salt
White pepper
3 Egg yolks
Sliced French bread or toast
Grated cheese
Blanch the garlic for 1 minute, drain and peel. Cook it, but do not
let it brown, in half the oil for 10 minutes. Add the stock, thyme,
salt and plenty of white pepper. Simmer for 30 minutes and check the
seasoning. Sieve or blend the soup, keeping a few garlic cloves whole.
Return the soup to its saucepan and keep hot. Beat the egg yolks and
gradually add the remaining oil. Stir a couple of spoonfuls of the
soup into the egg mixture, remove the soup from the heat and add the
egg in a thin stream, stirring well. Serve immediately with sliced
French bread or toast, and a sprinkling of grated cheese in each bowl.
Variation: Omit the oil and egg yolk mixture and poach six fresh eggs
in the simmering, unpureed soup. The Great Garlic Cookbook, by Sophie
Hale ISBN 1-55521-801-6 Posted to MM-Recipes Digest V4 #256 by (Roy) on Sep 25, 1997

Nutrition (calculated from recipe ingredients)
Calories: 683
Calories From Fat: 305
Total Fat: 34.5g
Cholesterol: 172.5mg
Sodium: 1639.1mg
Potassium: 213.2mg
Carbohydrates: 62.7g
Fiber: 3.3g
Sugar: 3.9g
Protein: 31g

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