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1
To make the stock: Preheat oven to 400 degrees.
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2
Place carrots and onions in a small roasting pan.
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3
Roast in the oven until tender and brown, about 45 minutes, turning every 15 minutes.
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4
Set aside until cool.
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5
Coarsely chop the roasted vegetables and place in a saucepan.
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6
Add the bay leaves, thyme, peppercorns and cloves.
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7
Cover with 3 quarts cold water.
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8
Simmer until it reduces to 1 1/2 quarts, about 1 1/2 to 2 hours.
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9
Strain and chill.
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10
To make the soup: Place the garlic, vinegar, cloves and peppercorns along with the water in a small saucepan over medium heat and cook until the garlic is soft, but not mushy, about 30 to 40 minutes.
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11
Drain.
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12
Puree and reserve garlic.
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13
Preheat the oven to 400 degrees.
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14
Lightly oil a large cast-iron skillet with 1 tablespoon olive oil.
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15
Roast the onions, carrots and turnips until golden, about 45 minutes, turning every 15 minutes.
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16
Remove and set aside.
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17
Spread the cabbage on a baking sheet.
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18
Lightly sprinkle with 1 tablespoon olive oil and roast until golden, about 15 minutes.
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19
Stir constantly to avoid burning.
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20
Remove and set aside.
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21
Place the stock in a large pot over low heat.
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22
Whisk in half of the pureed garlic and simmer for 5 minutes.
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23
Cut the carrots and turnips into large chunks.
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24
Add them to the stock.
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25
Quarter 4 of the onions and add.
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26
Add the cabbage.
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27
Stir well, and add salt and pepper to taste.
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28
Simmer for 5 minutes.
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29
Mince the remaining onion and combine with the remaining garlic.
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30
Lightly beat the eggs.
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31
Add the onions and garlic.
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32
Season with salt and pepper.
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33
Heat the remaining olive oil in an omelet pan over medium heat.
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34
Add the egg mixture and cook for 3 minutes on one side, flip, and cook until golden, about 3 additional minutes.
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35
Slide onto plate.
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36
Ladle the soup into 4 warm bowls.
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37
Cut the omelet into 4 parts.
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38
Top each bowl with a piece.
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39
Garnish with parsley.
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40
Serve immediately.
