Garlic Soup Recipe

From Dorothy McNett's Recipe Book.

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Garlic Soup

From Dorothy McNett's recipes at

24 cloves garlic, peeled but not cut
2 tablespoons oil
8 cups boiling water or stock
pinch of each nutmeg, tarragon, and ground cloves
salt and pepper to taste
4 egg yolks, beaten

croutons or toasted bread slices

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.

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