Garlic Egg Soup

1. 1

   Melt 1 tablespoon butter in a skillet.

2. 2

   When it quits foaming, add 1 tablespoon of olive oil.

3. 3

   Add the garlic and onion and saute until limp but not browned.

4. 4

   Add herbs.

5. 5

   Meanwhile, heat the chicken broth.

6. 6

   Toss in 10 to 20 cadomom pods.

7. 7

   Add the sauteed garlic and onion.

8. 8

   Use a little bit of broth to deglaze the skillet and add that to the broth.

9. 9

   Simmer for half an hour.

10. 10

    Remove onions and garlic and press through a strainer (I zapped them in the food processor) and return to broth.

11. 11

    Whisk a tablespoon of olive oil into the yolks and whisk into the soup (you'll probably want to add a bit of the hot broth to the yolks first).

12. 12

    Add the juice of the lime.

13. 13

    Whisk a little bit of water into the egg whites.

14. 14

    Just before serving, swirl the broth and add the whites quickly in a thin stream.

* Per serving · 4 servings · Values may vary.

No additional tips available.