Garlic Egg Soup
Garlic Egg Soup recipe
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
|
*
|
| 1 | quart |
chicken broth
|
*
|
| 2 | medium |
onions
peeled |
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
|
*
|
| 0.9 | l |
chicken broth
|
*
|
| 2 | medium |
onions
peeled |
|
| 4 | large |
eggs
|
|
Directions
Melt 1 tablespoon butter in a skillet.
When it quits foaming, add 1 tablespoon of olive oil.
Add the garlic and onion and sauté until limp but not browned.
Add herbs.
Meanwhile, heat the chicken broth.
Toss in 10 to 20 cadomom pods.
Add the sautéed garlic and onion.
Use a little bit of broth to deglaze the skillet and add that to the broth.
Simmer for half an hour.
Remove onions and garlic and press through a strainer (I zapped them in the food processor) and return to broth.
Whisk a tablespoon of olive oil into the yolks and whisk into the soup (you'll probably want to add a bit of the hot broth to the yolks first).
Add the juice of the lime. Whisk a little bit of water into the egg whites.
Just before serving, swirl the broth and add the whites quickly in a thin stream.
