Recipe - Mediterranean Garlic Soup

5 lg Heads of garlic
2 cup White onions; cut or sliced up
3 tablespoon Vegetable oil
2 qt Rich chicken or vegetable
stock
1 cup Dry white wine
1 lg Bay leaf
1 tablespoon Chopped fresh sage leaves
(1 teaspoon drie
3 Whole cloves
Salt and freshly ground
white pepper
Drops of fresh lemon juice
1/3 cup Olive oil
4 Egg yolks
garnish
Toasted sour dough croutons
Fresh grated Asiago or
Gruyere cheese
Fresh chopped chives

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 not to over heat or egg will scramble. Serve
immediately garnished with croutons, cheese and chives.

Yield: 6 to 8 servings

: Copyright, 1996, TV FOOD NETWORK, G.P., All Rights

Recipe By : COOKING RIGHT SHOW #CR9601

Posted to MCRecipe Digest V1 #226

Date: Fri, 27 Sep 1996 05:43:33 0400

From: billspa@icanect.net (Bill Spalding)