Provencale Garlic Soup
|Garlic||20 Clove (100 gm)|
|Olive oil||6 Tablespoon|
|Parmesan cheese||3⁄4 Cup (12 tbs), grated|
|Swiss cheese||1⁄2 Cup (8 tbs), grated|
1 Separate the garlic cloves, detaching them from the base; do not peel them.
2 In a saucepan, bring water to a fast boil.
3 Blanch the garlic cloves for 30 seconds.
4 Drain, refresh under running cold water, and peel.
5 In a large saucepan, put the garlic with 6 1/4 cups water, a large pinch of salt, and some freshly ground pepper, cloves, sage leaf, thyme, bay leaf, and parsley sprigs.
6 Bring to a boil then simmer for 30 minutes.
7 Put through a vegetable mill fitted with a fine gage disk or strain through a fine sieve, pushing the solid ingredients through the sieve by rubbing with the back of a wooden spoon.
8 Return the soup to the saucepan and add a little more salt if needed.
9 Heat to boiling point, and then turn off the heat.
10 In a bowl, beat the egg yolks very briefly using a whisk or hand held electric beater until they are smooth and creamy.
11 Gradually add in the olive oil, beating constantly.
12 Gradually beat in about 1/2 cup of the hot soup.
13 Gradually beat the contents of the bowl into the saucepan containing the hot soup.
14 Pour into individual soup bowls and serve.