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.
Calories 275 Calories from Fat 207
% Daily Value*
Total Fat 23 g36%
Saturated Fat 6.8 g34.1%
Trans Fat 0 g
Cholesterol 111.2 mg37.1%
Sodium 303.8 mg12.7%
Total Carbohydrates 7 g2.4%
Dietary Fiber 0.56 g2.2%
Sugars 0.5 g
Protein 10 g19.7%
Vitamin A 11.9% Vitamin C 14.1%
Calcium 28.1% Iron 5.3%
*Based on a 2000 Calorie diet