*  Exported from  MasterCook II  *
                                Garlic Soup
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Garlic                           Soups & Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Quart         chicken stock -- preferably homemade
                         or half of stock and water
    1                    bay leaf
    1      Pinch         dried sage
      1/2  Teaspoon      dried thyme
      1/2  Head          garlic cloves -- peeled
    1      Ounce         each of freshly grated Parmesan and Swiss
    1                    egg mixed with 1 egg yolk
      1/4  cup           good quality olive oil
                         Freshly ground black pepper
    4                    toasted bread croutons made of sliced -- optional
                         French bread
    1      tablespoon    chopped parsley for garnish -- (1 to 2)
 Bring stock to a boil in a nonreactive saucepan (do not use aluminum which 
 will react with eggs which come into play later on). 
 Add bay leaf, sage, thyme and garlic cloves and cook, covered, at a bare 
 simmer for 30 minutes. Strain broth and discard herbs; pass and press garlic th
 rough to liquid  and season to taste with salt.
 In a mixing bowl combine the cheese with egg and yolk, olive oil and 
 pepper to taste. Everything can be done in advance up to this point. 
 Just before serving, reheat the soup and drizzle a ladleful of hot soup 
 into the egg and oil mixture to temper the eggs. Pour this tempered mixture bac
 k into the soup and whisk continuously over low
 heat until the soup thickens slightly. Take care not to over heat or the 
 eggs will curdle. 
 Set a piece of French bread crouton in center of soup plate and ladle soup 
 over the top. Garnish with parsley. 
 Yield: 4 servings
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