RECIPE: Garlic Soup

Yield: 4-6 servings Ingredients 1 head of garlic, peeled Olive oil, as needed 1 quart chicken stock Salt and pepper, to taste 3 egg yolks 1 cup heavy cream Grated Parmesan cheese Chopped herbs for garnish, such as parsley, thyme and/or tarragon Directions Preheat oven to 275 degrees. Place the garlic in a ramekin and cover with olive oil. Bake for 30 minutes, or until very tender.

Remove the garlic from the oil and mash with a fork; you can reserve the garlic-flavored oil for other uses. Place the mashed garlic, stock, salt and pepper in a medium pot over medium heat, and bring to a boil. Whisk together the yolks and the cream in a bowl.



Add 1 tablespoon of the hot stock to the hot stock to the cream mixture, while stirring constantly. Keep stirring while you add another tablespoon of the stock to the cream mixture, and then another and another until you have added about 1⁄4 of the stock to the cream. Pour the cream mixture back into the stock and whisk constantly until slightly thickened.

Do not let the soup come to a boil. Stop cooking when the temperature reaches 180 degrees. Add cheese and herbs, and serve.

Recipe by Anne Carpenter.