Garlic Soup

Garlic Soup

1 bulb Garlic, coarsely chopped
2 tsp Olive Oil
4 cups Chicken Broth
2-4 large Egg Yolks, beaten

1/2 cup Dry Red Wine

Sauté garlic in the olive oil until translucent and tender. Add the chicken broth. Bring to a slow boil, then reduce the heat and simmer gently until the garlic is mushy, about 30 minutes.

Push the soup through a potato ricer or strainer into a small pot. Add the egg yolks slowly, stirring all the while. Return to the stove and heat until thickened, add the wine slowly if using. When all is incorporated, serve or chill. It is delicious either way.

Can be served with dollops of sour cream on top and/or with bread.



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