James Beard’s Garlic Soup Recipe

Courtesy of James Beard Foundation

This hearty garlic soup is the finest antidote to the iciness blues (and flu season). And agonize no longer about the amount of garlic: as lengthy as your dining accomplice shares the soup, you would perchance per chance per chance presumably cozy up without concern.

Beard himself warned against much less potent stand-ins: “The mighty and beautiful kind of this soup is something that can per chance per chance furthermore never, ever be completed with garlic powder. So jog away those substitutes on the shelf, perceive at them infrequently with distaste — and then ignore them.”

• 3 tablespoons chicken plump
• 30 garlic cloves
• 6-8 cups chicken stock
• Salt and freshly ground sad pepper
• 4-5 egg yolks
• 3-4 tablespoons olive oil
• 6-8 slices nation bread, toasted
• Unusual nutmeg (non-principal)

1. Melt the chicken plump in a unparalleled, heavy saucepan over low heat.
2. Add the garlic and shake over soft heat so the garlic cooks without browning. It will smooth correct soften in the plump; letting it brown is fatal because the flavour turns bitter.
3. Add the chicken stock and season to type with salt and freshly ground sad pepper. Grate a little bit of nutmeg in, if desired.
4. Simmer for 15 to 20 minutes, and then power by means of a sieve or meals mill to purée the garlic.
5. Reheat the soup gently.
6. In a separate bowl, beat the egg yolks and lunge in the olive oil. Inch one of the hot soup into the egg yolk mixture to mood them, and then lunge it very gently into the soup and heat till warmed by means of. Produce no longer under any circumstances let the soup reach to a boil, or the yolks will curdle.
7. Support in unparalleled soup plates, ladling the soup over objects of crisp toast, one to a plate.