Double Batch Garlic Soup cures a cold too!

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Double Batch Garlic Soup Recipe

 

 

2 quarts of stock

30 cloves of garlic (peeled)

Dash of Thyme (to your taste, more or less)

Salt

Pepper

1/2 cup of olive oil (extra virgin)

1/2 cup shredded parmesan cheese

1/2 cup swiss cheese

2 whole eggs

2 egg yolks

 

Bring stock to a boil. When boiling, add a pinch of

salt and

pepper, thyme, and garlic cloves. Simmer for 30 minutes.

 

While it's simmering, in a separate bowl, mix together the

eggs, egg

yolks, olive oil, and cheeses.

 

Pepper this mixture. Set it aside.

 

After 30 minutes, pour stock through a fine mesh

strainer (or

anything that you can smash the garlic through), and then

smash the

garlic through the strainer with the back of a spoon, into

the broth.

 

Return it to the pot, and bring it back to a boil.

 

Spoon one ladleful into your egg mixture, to temper the eggs

(or you

will have scrambled eggs in your soup), and then pour

the egg

mixture into the soup pot. Stir until thickened slightly.

 

This soup will NOT get thick and hearty. It's best served

as

an appetizer to dinner. Good when you have a cold too.