SOUPE A L'AIL (GARLIC SOUP)
Provided by Bryan Miller And Pierre Franey
Categories weekday, pastas, soups and stews, appetizer
Time 30m
Yield Four to six servings
Number Of Ingredients 8
Steps:
- Peel the garlic cloves and chop them coarsely.
- Heat the butter and oil in a saucepan or a small kettle. Add the garlic and cook, stirring, for about one minute. Do not brown the garlic. Add the water, salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
- Strain the garlic and reserve the cooking liquid. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree. Put the remaining cooking liquid in a saucepan and add the puree. Bring to a boil. Add the vermicelli. Stir and cook for about four minutes. Do not overcook.
- Meanwhile, blend the egg yolks and vinegar in a bowl.
- Turn off the heat under the saucepan. Drop in the egg whites. Do not stir. They will form a cloudlike mixture. Add the egg yolk mixture and stir very slowly. Serve immediately.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 951 milligrams, Sugar 1 gram, TransFat 0 grams
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