Irish Garlic Soup

1. 1

   Crush the garlic.

2. 2

   Put the oil and butter into a stock pot, add the garlic and onion, and cook them gently for 20 minutes, until soft but not brown.

3. 3

   Add the flour and stir to make a roux.

4. 4

   Cook for a few minutes, then stir in the wine vinegar, stock and 4 cups water.

5. 5

   Simmer for about 30 minutes.

6. 6

   When ready to serve the soup, whisk in the lightly beaten egg yolks.

7. 7

   Put the croutons into eight soup bowls and pour the hot soup over the croutons.

8. 8

   COOK'S TIP:.

9. 9

   When adding egg yolks to thicken a soup, reheat the soup gently but do not bring it back to a boil, otherwise the egg will curdle.

10. 10

    VARIATION:.

11. 11

    Toast small slices of French baguette, top with grated cheddar or parmesan cheese, and broil until the cheese melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.