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SPRING GARLIC SOUP

Put the chicken stock into a large pot, add the sage leaves, the bay leaves, 5 whole cloves of garlic, 5 chopped cloves of garlic and the parsley. Bring to a boil and simmer for 30 minutes. Meanwhile, whisk the cream and the egg yolks in a large bowl. Strain the stock and stir it into the cream and egg binding. Pour the liquid into a saucepan, heat up and thicken, just like a custard, on a low heat, without boiling. Season with salt and pepper, keep warm. Heat up the peanut oil in a frying pan and fry the eggs. Serve the soup in individual soup dishes, each helping topped with a fried egg.
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1 1/2 qt chicken stock
6 eggs + 4 yolks
10 sage leaves
4 bay leaves
10 cloves garlic
1 bunch parsley
2 cups cr¸me fra”che
peanut oil
salt, pepper
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15
mn
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50
mn
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Restaurant
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Soups
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Laurent TARRIDEC
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Tokay
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