French Garlic Soup (Print Version)
# Ingredients:
01 -
2 quarts chicken broth.
02 -
A small handful of fresh sage leaves.
03 -
One large garlic bulb.
04 -
⅔ cup of extra virgin olive oil.
05 -
A single large egg, divided.
06 -
1 tsp Dijon mustard.
07 -
A tiny pinch of salt.
# Instructions:
01 -
Heat the chicken broth along with sage in a stock pot, then start on the garlic prep.
02 -
Peel garlic, cut cloves in half, and remove the inner stems. Boil for 3-4 minutes, drain, and mash until smooth.
03 -
Stir the mashed garlic into the simmering broth, cooking gently for 10 minutes.
04 -
Use a hand blender to mix together mustard, egg yolk, oil, and salt until creamy. Add the egg white only if needed.
05 -
Optional: strain the liquid for a smoother finish. Slowly mix some hot soup into the mayo, then pour back into the pot. Keep warm, but don't let it boil.
# Notes:
01 -
Don’t let it boil after combining with mayonnaise.
02 -
Strain for a creamier consistency if you'd like.
03 -
Inspired by the French Cooking Academy.