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Garlic Soup

By October 1978Comments

Lettuce Entertain You
Menu 4

Garlic Soup
Black Bean Enchiladas
Oranges Grand Marnier

2 heads garlic
2 quarts water or stock
2 tsp salt
2 whole cloves
1/4 tsp sage
1/4 tsp thyme
4 sprigs parsley
1 bay leaf
2 Tbsp olive oil
black pepper to taste
3 egg yolks
2 Tbsp butter, melted
2/3 cup whole wheat shell macaroni
6 to 8 slices whole wheat bread
1 to 1 1/2 cups Gruyère, grated

Separate the garlic into cloves and peel (hit them with the side of a cleaver or the flat end of a jar to pop off the skins). Combine the garlic, water or stock, salt, cloves, sage, thyme, parsley, bay leaf, and olive oil and bring to a simmer. Cover and simmer 1 hour. Strain and discard the garlic and herbs.

About 15 minutes before serving add the macaroni shells to the broth. When the shells are soft, beat together the egg yolks and butter and slowly add to the soup. Do not boil. Stir for a minute and adjust seasonings, adding pepper to taste.

Place a slice of bread in each bowl and sprinkle with the cheese. Ladle the soup over this and serve.

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