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For what ails ya - A little less than a happy high
komos
komos
For what ails ya
Garlic Soup
.25 lb bacon or sausage
1 potato, diced
2 heads of garlic (roughly 30 cloves)
Olive oil
Bouquet garni
6 cups stock
2 egg yolks
Salt & pepper to taste

Butter
Crusty bread
Gruyere or similar hard cheese
Parsley

Heat stock.
Smash the garlic cloves with the side of a knife and peel.
Heat 1T olive oil in a saucepan over medium heat; brown meat.
Add garlic and potato and saute until they begin to soften (~5 minutes).
Add stock and bouquet & bring soup to a boil.
Reduce heat and simmer for ~30 minutes.
Remove from heat; Whisk a ladel of the broth into the egg yolks to temper them, then return to soup and heat gently for ~5 minutes. If you're feeling adventurous, whisk slowly-added olive oil into the yolks prior to this step to make an unflavored aioli; this will improve the color and texture of the soup.
Pour soup through a strainer to separate the solids (note: keep these to make hash in the morning); Season to taste.
Butter both sides of 4 slices of thickly cut bread; pan-grill these until just browned on both sides.
Ladle soup into wide, low bowls and put a piece of bread in the center of each. Garnish generously with grated cheese and fresh parsley.
4 comments or Leave a comment
Comments
oceanic From: oceanic Date: January 14th, 2009 06:15 pm (UTC) (Link)
Guh. I crave this now.
komos From: komos Date: January 14th, 2009 06:41 pm (UTC) (Link)
There's also a chunky rustic version I know that's similar, but ends up looking less like a flavorful broth and more like an onion soup variant. This is pretty and tasty, though, and comes highly recommended.
wanderyng1 From: wanderyng1 Date: January 14th, 2009 06:35 pm (UTC) (Link)
I'm on my blackberry so for a second I thought that said twenty-five pounds of bacon. My heart thrilled at the thought of that much bacon being used in a soup.
komos From: komos Date: January 14th, 2009 06:44 pm (UTC) (Link)
From the cuisine that brought us demi-glace, it wouldn't be entirely unheard of.
4 comments or Leave a comment