Recipe - Garlic Soup Ala Cafe Beaujolais

2 qt Chicken Stock, or water
2 Bulbs garlic, separated into
cloves, not peeled
2 teaspoon Salt
One fourth teaspoon Freshly ground pepper
One fourth teaspoon Thyme
2 Cloves
2 Bay leaves
6 Sprigs parsley
2 tablespoon Olive oil
2 Pinches saffron, optional
15 Croutes, (A croute is a
slice of baguette One fourth inch
thick, dried in 300 degree
oven for 20 to 25 minutes)
4 ounce Asiago cheese, grated, or
Parmesan cheese or goat
cheese
3 tablespoon Sundried tomatoes, pureed
1 Egg yolk
2 tablespoon Olive oil

Boil the chicken stock or water, garlic, salt, pepper, thyme, cloves, bay
leaves, parsley, olive oil, and optional saffron together slowly for 45
minutes. Then strain, pushing garlic through a sieve back into the broth.

Spread each croute evenly with some tomato puree, and top generously with
grated Asiago or Parmesan. If you use goat cheese, first spread it onto
croute and then sprinkle tomatoes on top. Press into cheese. Place croutes
on large flat pan and bake at 325 degrees for 5 to 8 minutes. While baking,
whisk the egg yolks for one minute while slowly adding the olive oil, as
you would for mayonnaise.

When ready to serve, place a generous spoonful of the mayonnaise in the
bottom of a heated soup bowl. Add hot soup and stir briefly. Top with 3
warmed cheese croutes.

Note: When prepared with water, the broth can be used as a base for
vegetarian soups.

Source: Margaret S. Fox, Café Beaujolais Typos by Brenda Adams
adamsmfle@sprintmail.com posted mc 12/12/96
NOTES : Serves 5 generously and makes about 7 cups.

Posted to MCRecipe Digest V1 #341

Recipe by: Margaret S. Fox, Café Beaujolais

From: Brenda Adams adamsfmle@sprintmail.com

Date: Thu, 12 Dec 1996 19:12:14 0800