French Garlic Comfort (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 cups of veggie or chicken stock
02 -
1 peeled and chopped onion
03 -
2 full garlic heads, cloves peeled
→ Fats & Dairy
04 -
2 tablespoons of butter
05 -
1 tablespoon of olive oil
06 -
Half a cup of shredded Parmesan cheese
07 -
4 egg yolks
→ Herbs & Seasonings
08 -
2 bay leaves
09 -
Salt and pepper as needed
10 -
Optional: Fresh parsley for topping
11 -
A couple of sprigs of thyme
→ For Serving
12 -
Bread with a crunchy crust
# Instructions:
01 -
Add butter and olive oil to a big pot over medium heat. Toss in the onion and cook it for about 5 minutes until it gets soft.
02 -
Throw in the garlic cloves and stir them around for a couple of minutes so they don’t burn.
03 -
Pour the broth in, then toss in the thyme sprigs and bay leaves. Let it boil, lower the heat, and simmer for half an hour.
04 -
Pull out the thyme and bay leaves. Sprinkle in some salt and pepper to suit your taste.
05 -
Mix together the egg yolks with the Parmesan in a little bowl until smooth.
06 -
Take a bit of hot soup and slowly stir it into the egg mixture. Pour it back into the pot, and cook for five more minutes, stirring so it thickens up nicely.
07 -
Dish it up warm, pair with crusty bread, and sprinkle parsley on top if that’s your thing.
# Notes:
01 -
Swap in veggie stock to make it meat-free.
02 -
Go gently when mixing in the eggs so they don’t scramble.
03 -
Before adding the eggs, you can freeze this soup.