Parmesan Garlic Soup – a delicious recipe with chicken broth, bay leaves, sage, thyme, garlic, parmesan. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
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1
Bring stock to a boil in a nonreactive saucepan (do not use aluminum which will react with eggs which come into play later on).
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2
Add bay leaf, sage, thyme and garlic cloves and cook, covered, at a bare simmer for 30 minutes.
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3
Strain broth and discard herbs; pass and press garlic th rough to liquid and season to taste with salt.
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4
In a mixing bowl combine the cheese with egg and yolk, olive oil and pepper to taste.
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5
Everything can be done in advance up to this point.
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6
Just before serving, reheat the soup and drizzle a ladleful of hot soup into the egg and oil mixture to temper the eggs.
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7
Pour this tempered mixture bac k into the soup and whisk continuously over low heat until the soup thickens slightly.
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8
Take care not to over heat or the eggs will curdle.
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9
Set a piece of French bread crouton in center of soup plate and ladle soup over the top.
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10
Garnish with parsley.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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