Saturday, November 17, 2012

Zuppa di Aglio Fresco

                 Or    Fresh Garlic Soup

I asked if you had all the soup recipes you needed and Steve Karoly, from 'Round the Chuckbox, asked for  more, O.K. This is for him, but you all may wont to try it also. I like it, My wife, not so much.

4 tablespoons olive oil
1 ½ cups carrots, chopped fine
10 garlic cloves, peeled and smashed
4 cups chicken stock
1 tablespoon thyme, minced
1 bay leaf
¼ cup sherry
4 egg yolks
½ cup Parmigiano-reggiano, greated
2 tablespoons Italian parsley, fresh, minced
salt and pepper to taste
4 slices Italian country bread

In a 10" or 12" Dutch over, over 10 or 12 charcoals, heat 2 tablespoons  oil, add carrots and garlic. Cook, stirring frequently, for 3 to 4 minutes, or until tender but not brown. Stir in chicken stock, thyme, and bay leaf. Bring this to a boil, cover,simmer for 30 minutes. Discard bay leaf. In a blinder, with towel over lid, Pureé soup in batches, transferring pureé to a large bowl. Return the pureé mixture back to Dutch oven; stir in sherry. In a small bowl, whisk in the egg yolks and remaining 2 tablespoons oil; whisk in Parmigiano-Reggiano until blinded. Gradualy whisk ¼ cup of the soup into the yolk mixture; then whisk this mixture into the soup in the Dutch oven. Heat the soup over 8 or 10 charcoals, stirring constantly, for 8 to 10 minutes, until thickens ( do not boil or soup will curdle). Stir in parsley; season to taste. To serve, place a slice of the bread in each soup bowl. Ladle soup over the bread and serve.
She Doesn't like garlic !

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