DECADENT GARLIC SOUP

DECADENT GARLIC SOUP

Garlic Soup With Garlic Keepers

I tried to come up with an appropriate name for the garlic soup that was served to me last week by a chef friend of mine. Chef Stratton hosts small dinner gatherings about every 2 months in his home for all of us who are fortunate enough to attend. The adjectives I considered were, scrumptious, delectable, luscious, delicious, yummy, pungent, extravagant, luxurious and the list goes on and on. I finally decided that the soup is richly decadent. Perfect name for it; Decadent Garlic Soup. I've printed the recipe below, with permission from Stratton. He says he doesn't remember how he came up with it but if I know him, it was from plenty of experimentation.

I have 2 of my garlic keepers for sale. Number 1 is very ornate. She looks sort of like a mosaic with her green trade beads. I have price her at $28. She is 3”wide by 3” deep by 4 1/2” high and has a green oxide glaze.

Sold. Thank you Mary and Doug

Garlic Keeper number 1

Garlic Keeper number 1

Number 2 is smaller with a dark green glaze with hints of blue and purple. Her beads are a deep purple shade. I have priced her at $22. She is 3” wide by 3” deep by 3” high.

Garlic Keeper number 2

Garlic Keeper number 2

You can e-mail me if you are interested in purchasing either or both of my latest Garlic Keepers. I accept Paypal or personal checks.

Here is the recipe for the soup. Hope you love it as much as I do. You might want to double this recipe because everyone who has a bowl, usually asks for more. It tastes great the first time around and every bit as wonderful the second or third day if left in the fridge.

DECADENT GARLIC SOUP

INGREDIENTS:

4 Whole garlic heads

1 Quart plus 2 cups chicken stock

6 egg yolks

1 Cup parmesan cheese, grated

1 T. Extra virgin olive oil

6 Fresh sage leaves

3 Sprigs of thyme

2 Whole bay leafs

S and P to taste

METHOD:

1. Peel and grate the garlic. I used my food processor.

2. Heat olive oil in large sauce pan. Large enough to hold 3 quarts

3. Add garlic and saute til it becomes golden.

4. Add whole herbs and saute briefly.

5. Add the chicken stock.

6. Bring to a boil, reduce heat and simmer partially covered for 30 minutes.

7. Remove whole herbs

8. Whisk together the egg yolks and parmesan cheese until thoroughly mixed.

9. While whisking, slowly drizzle 3 ladles of stock into the egg yolks and cheese.

10. Then, while whisking the stock, slowly stir back in the eggs, cheese and stock. This is called tempering. Must be done slowly so the eggs do not curdle.

11. Continue whisking until it comes to a boil. Remove from the heat and using an emersion blender, puree til smooth.

12. Taste and adjust seasoning with s and p if needed.

13. Garnish with fresh sage leaf in each bowl and a very small drizzle of olive oil. Now..sit back and enjoy the soup and the compliments!