French Garlic Soup
24 cloves garlic
2 tbsps butter
1 tbsps olive oil
3 pints hot stock (beef or chicken)
salt & pepper
a pinch of allspice
3 egg yolks
additional 3 tbsps olive oil
croutons
Peel and chop garlic, brown slowly in butter and oil. Pour over
the hot stock; season with salt, freshly ground pepper and a pinch
of allspice.
Simmer for 15 minutes; strain. Return to low heat.
Beat the yolks with the olive oil, add a little warm stock, mix
well and add to the pan. Stir until the mixture is thoroughly blended,
but do not allow to boil. Serve with croutons.
