Zutaten für Garlic Soup That Cures What Ails You Aka Hangover Soup
- Heads Of Garlic
- Vegetable Stock
- Whole Cloves
- Dried Sage
- Dried Leaf Thyme
- 1/4 cup chopped fresh parsley
- Pepper
- Tomato Juice
- Orzo Pasta
- 2 large egg yolks
- Garlic Bread
- Sharp Cheddar Cheese
- Fresh Parsley
- Ripe avocado, sliced, for garnish
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Zubereitung von Garlic Soup That Cures What Ails You Aka Hangover Soup
- In a large stockpot, combine 10 cloves garlic (minced), 6 cups browned vegetable stock (recipe #150683 recommended), 4 whole cloves, 2 tsp dried sage, 1 tbsp dried thyme, and 1/4 cup chopped fresh parsley.
- Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer uncovered for 45-60 minutes, or until garlic is very tender.
- Strain the soup through a fine-mesh sieve, pressing on the solids with the back of a spoon to extract maximum garlic flavor.
- Scrape any remaining garlic puree from the underside of the strainer back into the broth.
- Discard the garlic peels and spent herbs.
- Stir in 1 cup tomato juice (or V8) and bring to a simmer.
- Add 1 cup small pasta (alphabet pasta or other small shape) and cook according to package directions (5 minutes for alphabets, 8-10 minutes for larger shapes).
- While pasta cooks, whisk 2 large egg yolks in a small bowl.
- Place 1 croûte (toasted bread slice) in each soup bowl and top with 1 tbsp grated Parmesan cheese.
- Once pasta is cooked, carefully ladle about 1/2 cup of the hot soup into the beaten egg yolks, whisking constantly to temper the yolks.
- Whisk the tempered egg yolk mixture into the soup pot.
- The soup should thicken almost immediately. Remove from heat.
- Ladle the soup over the cheese-covered croûtes.
- Garnish each serving with a sprinkle of fresh parsley and/or cilantro, and a few thin slices of ripe avocado.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
14g
Fat
24g
Carbs
8g
