*  Exported from  MasterCook II  *
                         Mediterranean Garlic Soup
 Recipe By     : COOKING RIGHT SHOW #CR9601
 Serving Size  : 6    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      Large         heads of garlic
    2      Cups          white onions -- sliced
    3      Tablespoons   vegetable oil
    2      Quarts        rich chicken or vegetable stock
    1      Cup           dry white wine
    1      Large         bay leaf
    1      Tablespoon    chopped fresh sage leaves (1 teaspoon drie
    3      Whole         cloves
                         salt and freshly ground white pepper
                         drops of fresh lemon juice
      1/3  c             olive oil
    4                    egg yolks
                         toasted sour dough croutons
                         fresh grated Asiago or Gruyere cheese
                         fresh chopped chives
 Separate garlic into cloves and crush slightly with side of knife. Do not
 Add garlic, onions and vegetable oil to a soup pot and saute until onions
 just begin to soften. Do not brown. Add stock, wine, bay, sage and cloves.
 Bring to a boil, reduce heat and simmer partially covered for 45 minutes.
 Strain pressing down firmly on the solids to extract all flavor. Return
 soup to pot and correct seasoning with salt, pepper and lemon juice.
 In a bowl, whisk olive oil into egg yolks by drops to form an emulsion
 (mayonnaise). At serving time, beat 1 cup of hot soup into emulsion in a
 thin stream. Gradually beat in remaining soup. Return to pot and reheat
 gently being careful not to over heat or egg will scramble. Serve
 immediately garnished with croutons, cheese and chives.
 Yield: 6 to 8 servings
             Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
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