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Creamy garlic soup

1 quart (4 cups) broth - do yourself a favor MAKE YOUR OWN! I'll do a post on this soon, as it's almost broth making time. You can also use plain water if you want, but I love how broth adds a depth of flavor that cannot be faked.
1 bay leaf
3 sage leaves
2 springs thyme- left whole
10 medium to large cloves of garlic, peeled
1/2Tsp salt - I used less because I season my broth when I make it. If using store bought broth, use even less! Basically start with a little bit, and add it to taste.

Binding pommade:
1 whole egg
2 egg yolks - Don't hate me, I'm making a sweet recipe with the leftover whites in the next couple of days to use these up! You'll need to pick up a tube of almond PASTE, not marzipan.
1C loosely packed, freshly grated Parmesan cheese - I use a microplane, it makes it fluffy.
freshly ground black pepper - 5 or 6 twists
1/4 cup olive oil

Bring the broth to a boil in a medium pot with garlic, bay leaf, sage, thyme, and salt. Heat to a boil and turn down to a simmer for 40 minutes. Pick out bay, sage, and thyme springs return the broth and garlic back to the saucepan, turn off the heat. Use an immersion blender to puree the soup. Taste and add more salt if needed.
By hand, whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy. Slowly drizzle in the olive oil, constantly whisking, then slowly add a large ladleful of the broth, to temper the eggs. Stir the yolk mixture into the broth and whisk it continuously over low-medium heat until it thickens slightly. Let it go until it's about the consistency of cream.
Take it off the heat and give it another whir with the immersion blender. Break up the roasted cauliflower, and add to the bottom of each bowl, ladling the soup over the top.
I finished mine with some smoked paprika, because I'm officially obsessed with it, but you could use a bit more Parmesan, or just eat it as is.