French Garlic Soup

Iingredients

For the Soup:

64 ounces (8 cups) chicken stock or broth

1 small bunch fresh sage leaves

1 large head of garlic, cloves peeled and halved

For the Homemade Mayonnaise:

2/3 cup olive oil (or another neutral oil of your choice, such as grapeseed or sunflower)

1 large egg, yolk and white separated

1 teaspoon Dijon mustard

Ham And Bean Soup Recipe

Caldo De Queso (Mexican Cheese & Potato Soup)

Stuffed Peppers

Pinch of salt

Instructions:

In a large Dutch oven or stockpot, add the chicken stock and fresh sage. Bring to a gentle simmer over medium heat. While it simmers, prepare the garlic.

Peel all the garlic cloves and slice them in half lengthwise. Carefully remove the small inner sprout from each clove using a sharp knife or toothpick—these shoots can be bitter, especially in garlic-heavy dishes.

Bring a small saucepan of water to a boil. Add the peeled garlic cloves and boil for 3–4 minutes. Drain the garlic and set aside.

Using the back of a fork, mash the softened garlic until smooth and paste-like. Take your time to achieve a fine texture. Add the mashed garlic to the simmering stock and let it cook gently for 10 more minutes.

While the soup simmers, make the mayonnaise. In a narrow jar (just wide enough for an immersion blender), combine the egg yolk, Dijon mustard, pinch of salt, and oil. Save the egg white in case you need it later.

Place the immersion blender at the bottom of the jar and blend without moving for a few seconds. Slowly raise the blender as the mixture emulsifies. If it doesn’t thicken right away, add the egg white and blend again until the mayonnaise becomes smooth and creamy.

(Optional) If you prefer a silky-smooth soup, strain the broth through a fine mesh sieve and return it to the pot.

To temper the mayonnaise, ladle a small amount of the hot soup into it and stir well. Then slowly whisk the tempered mayo into the soup pot, stirring constantly to combine.

Warm the soup gently over low heat, just until heated through. Do not boil, as this may cause the mayonnaise to curdle.

Serve hot, topped with crusty croutons, a drizzle of olive oil, a pinch of smoked paprika, and fresh parsley if desired.