Garlic Soup With Ham and Sage

Name: Garlic Soup With Ham and Sage
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 15 garlic cloves, unpeeled; 3 cups chicken stock; 1/4 cup cured country ham or 1/4 cup prosciutto, diced; 5 fresh sage leaves; 3 tablespoons butter, room temperature; 1/2 cup heavy cream; 3 large egg yolks; salt & freshly ground black pepper, to taste

Submitted by TishT

"Garlic soup is wonderful if you are fighting vampires or colds. This silky soup has a deep garlic flavor. If you don't like garlic this is NOT the soup for you, but if you love it like I do you will be astounded how wonderful it is!"

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Ready In:: 1hr
Ingredients:: 8
Serves:: 6

ingredients

15 garlic cloves, unpeeled
3 cups chicken stock
¹⁄₄ cup cured country ham or 1/4 cup prosciutto, diced
5 fresh sage leaves
3 tablespoons butter, room temperature
¹⁄₂ cup heavy cream
3 large egg yolks
salt & freshly ground black pepper, to taste

directions

Combine the garlic cloves and stock in a large, heavy saucepan and simmer over low heat until the grlic is soft, about 30 minutes (If you have big fat cloves, they won't soften in the 30 minutes of cooking time, so peel them first).
Let the mixture cool slightly, then puree it, using the fine-mesh disk of a food mill or a food processor.
Press the mixture through a sieve back into the sauce pan and set aside.
Meanwhile, chop the ham and sage together viry finely and place in a bowl.
Add the butter and salt and pepper and mix until well blended.
Set aside Whisk together the cream and egg yolks in a small bowl.
Set aside.
Bring the garlic soup to a boil.
Remove it from the heat and gradually whisk in the cream mixture until the soup is thickened slightly.
(If the soup doesn't thicken, return it to the heat for 1 minutes, whisking constantly; don't let it boil!) Ladle the soup into warm soup plates and spoon an equal amount of the ham-sage butter onto the center of each serving.

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RECIPE SUBMITTED BY

TishT

Las Vegas, Nevada

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again

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