Country French Garlic Soup 

This rustic and velvety soup hails from the Lautrec region in southern France, renowned for its mild pink garlic. It's a nourishing, brothy dish that combines the health benefits of garlic with a silky texture, thanks to a surprising ingredient: mayonnaise. This soup is perfect for warming up during colder months or when you're feeling under the weather.

Full Recipe: 

Ingredients

For the Soup:

• 1 large head of garlic

• 64 ounces (8 cups) chicken stock

• A small bunch of fresh sage (or substitute with thyme or tarragon)

• Salt, to taste

For the Mayonnaise:

• 2/3 cup olive oil (or another vegetable oil of your choice)

• 1 large egg

• 1 teaspoon Dijon mustard

• Pinch of salt

Directions

1. Prepare the Garlic:

   • Peel the garlic cloves and slice them in half lengthwise.

   • Remove the green shoots from the center of each clove to reduce bitterness.

   • Bring a small saucepan of water to a boil and add the garlic cloves. Boil for 3-4 minutes, then drain.

   • Mash the softened garlic with the back of a fork until it's finely broken down.

2. Simmer the Broth:

   • In a large Dutch oven or stock pot, heat the chicken stock and fresh sage over medium heat.

   • Once it reaches a simmer, add the mashed garlic.

   • Continue to simmer gently for 10 minutes to allow the flavors to meld.

3. Make the Mayonnaise:

   • In a small jar or container just wide enough to fit an immersion blender, combine the egg yolk, Dijon mustard, and salt.

   • Add the olive oil. Place the immersion blender at the bottom of the jar and blend on high speed, slowly lifting the blender to emulsify the mixture into a thick, creamy mayonnaise.

   • If the mayonnaise is too thin, add the egg white and blend again until it thickens.

4. Combine Soup and Mayonnaise:

   • Optional: Strain the garlic broth for a smoother texture.

   • Ladle a small amount of the hot broth into the mayonnaise to temper it, whisking constantly.

   • Gradually stir the tempered mayonnaise into the soup pot, whisking continuously.

   • Gently heat the soup, but do not bring it to a boil to prevent curdling.

5. Serve:

   • Ladle the soup into bowls.

   • Optional: Garnish with crusty croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley.

Nutritional Information (per serving)

• Calories: 255 kcal

• Carbohydrates: 9 g

• Protein: 7 g

• Fat: 21 g

  • Saturated Fat: 3 g

  • Monounsaturated Fat: 15 g

  • Polyunsaturated Fat: 3 g

• Cholesterol: 30 mg

• Sodium: 341 mg

• Potassium: 262 mg

• Fiber: 0.1 g

• Sugar: 4 g

• Vitamin A: 41 IU

• Vitamin C: 2 mg

• Calcium: 17 mg

• Iron: 1 mg