Creamy Garlic Soup

1. 1

   Melt 3 tablespoons of the butter in a large saucepan.

2. 2

   Add the garlic and cook over low heat until softened, about 10 minutes.

3. 3

   Sprinkle the flour over the garlic and cook, stirring, until golden, about 4 minutes.

4. 4

   Raise the heat to moderate and gradually add the water, stirring constantly, until it boils.

5. 5

   Reduce the heat to moderately low, cover and simmer the soup until the garlic is very soft and falling apart, about 30 minutes.

6. 6

   In a large skillet, melt the remaining 4 tablespoons of butter over moderate heat.

7. 7

   Add the bread and cook, stirring occasionally, until crisp and golden brown, about 10 minutes.

8. 8

   Drain the croutons on paper towels.

9. 9

   In a medium bowl, whisk the egg yolks with the vinegar.

10. 10

    Gradually whisk 1 cup of the hot soup into the eggs.

11. 11

    Reduce the heat to low.

12. 12

    Add the eggs to the saucepan, stirring constantly until slightly thickened, about 5 minutes; do not let the soup boil or it will curdle.

13. 13

    Season with salt and pepper and serve hot, with the croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.