Garlic Soup
the recipe
http://www.101cookbooks.com/archives/richard-olneys-garlic-soup-recipe.html
except if there is no bay, sage, or thyme, it's ok, though it helps. the salt is important though of course
and you can use the chopped garlic. the bottle of garlic says how much is roughly one clove. I think i calculated either 2 or 3 tablespoons of the diced garlic
and for the binding pommade i just use 3 whole eggs instead of separating out egg whites. you just have to beat the 3 eggs fairly well
and, it can be whatever kind of cheese, but the more finely you can grate it, the better
and, i was going to shred the rest of the chicken, or just break the meat up into small pieces anyway, and add it near the end probably
since the chicken is already cooked
the step for making the soup that is really important is, once you have made the egg/cheese/oil/black pepper mixture, to very slowly pour in some of the broth while stirring it
this heats up the egg, but doesn't cook it into a hard texture
usually i ladle in once very slowly while stirring, and then ladle in a second time a bit faster, and then it should be ready to pour into the broth
COPY of the link above in case it breaks:
Richard Olney's Garlic Soup RecipeThe following recipe reflects how I make this soup, with my notes/words. The original recipe often calls for a range of a particular ingredient, for example, 10 - 15 cloves of garlic, or healthy pinch of thyme....I decided to included the amounts I use when I make it.
1 quart (4 cups) water
1 bay leaf
2 sage leaves
3/4 teaspoon fresh thyme
a dozen medium cloves of garlic, smashed peeled, and chopped
1 teaspoon fine grain sea salt
Binding pommade:
1 whole egg
2 egg yolks
1 1/2 ounces freshly grated Parmesan cheese
freshly ground black pepper
1/4 cup extra virgin olive oil
day-old crusty bread & more olive oil to drizzle
Bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 40 minutes. Strain into a bowl, remove the bay and sage leaves from the strainer, and return the broth and garlic back to the saucepan, off the heat. Taste and add more salt if needed.
With a fork, whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy. Slowly drizzle in the olive oil, beating all the time, then add (slowly! slowly!), continuing to whisk, a large ladleful of the broth. Stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly. Olney states, "just long enough to be no longer watery." I usually let it go a wee-bit beyond that - until it is the consistency of half-and-half or cream. Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of olive oil, and serve immediately.
Makes about 4 cups of soup.
This recipe was adapted from The French Menu Cookbook by Richard Olney. Originally published in 1970, this edition was republished by Ten Speed Press in 2002.
Prep time: 10 min - Cook time: 45 min
http://www.101cookbooks.com/archives/richard-olneys-garlic-soup-recipe.html
except if there is no bay, sage, or thyme, it's ok, though it helps. the salt is important though of course
and you can use the chopped garlic. the bottle of garlic says how much is roughly one clove. I think i calculated either 2 or 3 tablespoons of the diced garlic
and for the binding pommade i just use 3 whole eggs instead of separating out egg whites. you just have to beat the 3 eggs fairly well
and, it can be whatever kind of cheese, but the more finely you can grate it, the better
and, i was going to shred the rest of the chicken, or just break the meat up into small pieces anyway, and add it near the end probably
since the chicken is already cooked
the step for making the soup that is really important is, once you have made the egg/cheese/oil/black pepper mixture, to very slowly pour in some of the broth while stirring it
this heats up the egg, but doesn't cook it into a hard texture
usually i ladle in once very slowly while stirring, and then ladle in a second time a bit faster, and then it should be ready to pour into the broth
COPY of the link above in case it breaks:
Richard Olney's Garlic Soup RecipeThe following recipe reflects how I make this soup, with my notes/words. The original recipe often calls for a range of a particular ingredient, for example, 10 - 15 cloves of garlic, or healthy pinch of thyme....I decided to included the amounts I use when I make it.
1 quart (4 cups) water
1 bay leaf
2 sage leaves
3/4 teaspoon fresh thyme
a dozen medium cloves of garlic, smashed peeled, and chopped
1 teaspoon fine grain sea salt
Binding pommade:
1 whole egg
2 egg yolks
1 1/2 ounces freshly grated Parmesan cheese
freshly ground black pepper
1/4 cup extra virgin olive oil
day-old crusty bread & more olive oil to drizzle
Bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 40 minutes. Strain into a bowl, remove the bay and sage leaves from the strainer, and return the broth and garlic back to the saucepan, off the heat. Taste and add more salt if needed.
With a fork, whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy. Slowly drizzle in the olive oil, beating all the time, then add (slowly! slowly!), continuing to whisk, a large ladleful of the broth. Stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly. Olney states, "just long enough to be no longer watery." I usually let it go a wee-bit beyond that - until it is the consistency of half-and-half or cream. Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of olive oil, and serve immediately.
Makes about 4 cups of soup.
This recipe was adapted from The French Menu Cookbook by Richard Olney. Originally published in 1970, this edition was republished by Ten Speed Press in 2002.
Prep time: 10 min - Cook time: 45 min
