Cream of Garlic Soup
1 oz. Olive oil
½ c chopped garlic
6 c chicken broth
Seasoning: sage, thyme, 1 bay leaf, 1 clove, 2 sprigs parsley
2 egg yolks
1/3 c heavy cream
Tabasco to taste
1 T cilantro, finely chopped
1 oz. White wine
¼ c flour
½ c melted butter
Heat olive oil and add garlic. Simmer 1 min., adding chicken stock and seasoning. Bring to a boil. Beat egg yolks with 1-cup stock. Place in blender with remaining stock. Strain. Return to heat, adding heavy cream. Mix melted butter and flour making a roux and add to boiling soup, while stirring constantly. Add remaining ingredients and simmer 10 to 15 min.
Source My CB’s: The Best Recipes from Gold Country Bed & Breakfast Inns of Tuolumne County California.