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From Dorothy McNett's recipes at www.dorothymcnett.com.
24 cloves garlic, peeled but not cut
In a large heavy soup pot, lightly sauté garlic cloves until they are golden in the oil. Add boiling water or stock and the seasonings and simmer for 20 minutes. Process in blender or food mill. Beat egg yolks well and add some of the hot mixture to eggs and then add back to the soup, whisking well. Heat but do not boil. Serve immediately, poured over toasted French bread.
Recipe created 1995-07-24.