Mediterranean Garlic Soup

1 hours Prep: 15 minutes Cook: 60 minutes

192 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

5	large	garlic
2	cups	onion, white	sliced
3	tablespoons	vegetable oil
2	quarts	chicken broth	or vegetable stock
1	cup	white wine	dry
1	large	bay leaf
1	tablespoon	sage leaves	fresh
1	teaspoon	sage	dried
3	each	cloves
1	x	salt and white pepper	freshly ground
1	x	lemon juice	fresh
1/3	cup	olive oil
4	each	egg yolks
		croutons	toasted, sour dough
		asiago cheese	or gruyere
		chives	fresh, chopped

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 sauté 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 season 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.

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Nutrition Facts

Serving Size 19g

Amount per Serving

Calories 192 91% of calories from fat

	% Daily Value*
Total Fat 19.0g	30%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 115mg	5%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	0%
Sugars 1.0g
Protein 2.0g	4%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Meat Marinade

I really liked this marinade for beef steak (chuck steak is good) I found that refrigerating this with the meat in the sauce in a plastic sealed bag makes is easier to keep all sides covered. The flavor enhanced the longer it was refrigerated. I also used red wine vinegar, because it is better for the beef. thanks