James Beard's Garlic Soup
Need a dairy free soup? James Beard's Garlic Soup could be an awesome recipe to try. One portion of this dish contains approximately 12g of protein, 21g of fat, and a total of 353 calories. This recipe serves 6 and costs $1.63 per serving. Autumn will be even more special with this recipe. Head to the store and pick up garlic cloves, pork fat, salt and pepper, and a few other things to make it today. 339 people found this recipe to be flavorful and satisfying. It is brought to you by Food Republic. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a solid spoonacular score of 53%. Similar recipes include James Beard's Champagne Punch, James Beard's Pureed Parsnips, and James Beard's Zucchini Bread.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
6-8 slices country bread, toasted
6-8 cups chicken stock
4-5 egg yolks
30 garlic cloves, peeled
nutmeg, as needed
3-4 tablespoons olive oil
3 tablespoons chicken, goose, or pork fat
Salt and freshly ground black pepper, to taste
Equipment:
sauce pan
sieve
Cooking instruction summary:
Directions: Melt the fat in a large, heavy saucepan over low heat. Add the garlic and shake over gentle heat so the garlic cooks without browning. It should just melt in the fat; letting it brown is fatal as the flavor turns bitter.Add the chicken stock and season to taste with salt and freshly ground black pepper. Grate a tiny bit of nutmeg in, if desired. Simmer for 15 to 20 minutes, and then force through a sieve or food mill to purée the garlic.Reheat the soup. Beat the egg yolks and stir in the olive oil. Stir some of the hot soup into the egg yolk mixture to temper them, and then stir it very gently into the soup and heat until warmed through. Do not under any circumstances let the soup come to a boil, or the yolks will curdle. Serve in large soup plates, ladling the soup over pieces of crisp toast, one to a plate.Try out these soups for a cold winter night on Food Republic:Roasted Tomato Soup RecipeGolden Mussel Chowder RecipeChestnut Soup With Bacon Recipe
Step by step:
1. Melt the fat in a large, heavy saucepan over low heat.
2. Add the garlic and shake over gentle heat so the garlic cooks without browning. It should just melt in the fat; letting it brown is fatal as the flavor turns bitter.
3. Add the chicken stock and season to taste with salt and freshly ground black pepper. Grate a tiny bit of nutmeg in, if desired. Simmer for 15 to 20 minutes, and then force through a sieve or food mill to purée the garlic.Reheat the soup. Beat the egg yolks and stir in the olive oil. Stir some of the hot soup into the egg yolk mixture to temper them, and then stir it very gently into the soup and heat until warmed through. Do not under any circumstances let the soup come to a boil, or the yolks will curdle.
4. Serve in large soup plates, ladling the soup over pieces of crisp toast, one to a plate.Try out these soups for a cold winter night on Food Republic:Roasted Tomato Soup Recipe
5. Golden Mussel Chowder Recipe
6. Chestnut Soup With Bacon Recipe
Nutrition Information:
covered percent of daily need
