Herbs and garlic soup

4 servings

Ingredients

Quantity Ingredient
5 cups Water
8 Garlic cloves, peeled,
Crushed
1 Sprig of sage or 1 teaspoon
Dry sage
1 Twig of thyme or 1 teaspoon
Dry thyme
1 Bay leaf
5 Inch piece of orange rind
Salt
Freshly ground black pepper
To taste
1 tablespoon Fruity olive oil
Enriched versions:
4 ounces Angel hair pasta or
Vermicelli
2 Egg yolks
1 teaspoon Red wine vinegar
2 tablespoons Grated Swiss or Parmesan
Cheese

Directions

Trim the garlic cloves. Bring the water to a boil. Add garlic, herbs, orange rind, and salt. Bring to a boil. Lower flame, simmer uncovered for

20 minutes.

Pour through a sieve, pressing with a spoon the juice out of the garlic. Check seasoning add salt to pepper and olive oil. Serve.

or, for a richer version:

Add a handful of angel hair fine pasta and cook for about 5 more minutes. Serve sprinkled with salt pepper and olive oil.

or for a more luscious version: Beat the egg yolks and wine vinegar for a minute and - off heat - add a little hot soup to it then stir the whole mixture into the hot broth . Pour at once into a warm tureen, sprinkle with grated cheese, then olive oil and serve.

Yield: 4 servings

CHEF DU JOUR MIREILLE JOHNSTON SHOW #DJ9301

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