Creamy Garlic Soup Recipe

From Dorothy McNett's Recipe Book.

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Creamy Garlic Soup

From Dorothy McNett's recipes at This is a great soup! Add more garlic as desired.

4 tablespoons extra virgin olive oil
8 or more cloves garlic
4 tablespoons unbleached all purpose flour
1/4 teaspoon freshly ground peppercorns
1/4 teaspoon fine sea salt (adjust more or less, depending on broth)
1-2 teaspoons snipped fresh thyme, or 1/2 teaspoon dried
2 1/2 cups stock (chicken or vegetable)
2/3 cup Chardonnay or Dry Reisling (or more stock)
1 egg, lightly beaten
3/4 cup milk or half and half
slivered almonds, for garnish
freshly snipped parsley

In heavy bottomed saucepan, heat oil. Peel and slice garlic and cook 3-4 minutes over low heat. Whisk in flour, pepper, salt, and thyme. Whisk in stock and wine. Gently simmer 5-10 minutes. In batter bowl, whisk egg with milk or cream. Your choice: strain the broth mixture or leave as is. Gradually whisk about 1 cup of the hot mixture into the egg mixture to warm the egg without cooking it, also known as tempering. Slowly blend it into the hot soup and heat to serving temperature, without boiling. Taste and correct seasonings as desired. To serve, scoop into soup bowls and garnish with slivered almonds and snipped parsley. Garlic croutons are good, too!

Recipe created 2002-07-06.

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