Mediterranean Garlic Soup

Name: Mediterranean Garlic Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 5 garlic heads, large; 2 cups white onions, sliced; 3 tablespoons vegetable oil; 2 quarts chicken stock (vegetable stock fine too); 1 cup white wine, dry; 1 bay leaf; 1 tablespoon sage leaf, chopped fresh (1 teaspoon dried sage OK too); 3 cloves, whole; salt, to taste; white pepper, freshly ground, to taste; fresh lemon juice, to taste; 1/3 cup olive oil; 4 egg yolks

Submitted by Busters friend

"Received via email - sounds delish & perfect for using a bunch of garlic I need to put to good use. Suggested Garnishes: toasted sour dough croutons fresh grated Asiago or Gruyere cheese chopped fresh chives"

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Ready In:: 1hr
Ingredients:: 13
Serves:: 6-8

ingredients

5 garlic heads, large
2 cups white onions, sliced
3 tablespoons vegetable oil
2 quarts chicken stock (vegetable stock fine too)
1 cup white wine, dry
1 bay leaf
1 tablespoon sage leaf, chopped fresh (1 teaspoon dried sage OK too)
3 cloves, whole
salt, to taste
white pepper, freshly ground, to taste
fresh lemon juice, to taste
¹⁄₃ cup olive oil
4 egg yolks

directions

Separate garlic into cloves and crush slightly with side of knife. Do not peel.
Add garlic, onions and vegetable oil to a soup pot and saute until onions just begin to soften. Do not brown.
Add stock, wine, bay, sage and cloves. Bring to a boil, reduce heat and simmer partially covered for 45 minutes. Strain pressing down firmly on the solids to extract all flavor. Return soup to pot and correct seasoning with salt, pepper and lemon juice.
In a bowl, whisk olive oil into egg yolks by drops to form an emulsion (mayonnaise) . At serving time, beat 1 cup of hot soup into emulsion in a thin stream. Gradually beat in remaining soup. Return to pot and reheat gently being careful boil or egg will scramble.
Serve immediately garnished as suggested.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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