Garlic Southern Soup (Print Version)
# Ingredients:
01 -
⅔ cup olive oil.
02 -
1 teaspoon Dijon mustard.
03 -
Pinch of salt.
04 -
1 large egg, separated.
05 -
1 big head of garlic.
06 -
A small bunch of fresh sage leaves.
07 -
64 ounces of chicken broth.
# Instructions:
01 -
While working on the garlic, heat up the sage and chicken broth in a stock pot.
02 -
After peeling the garlic, split the cloves and take out the cores. Boil briefly, then drain and mash until smooth.
03 -
Stir the mashed garlic into the stock, then let it simmer softly for 10 minutes.
04 -
Using a hand blender, mix the oil, yolk, mustard, and salt until creamy. Add the white if it needs to thicken more.
05 -
For a smoother soup, you can strain it. Slowly stir some hot soup into the mayo to warm it, then mix into the pot. Heat up but avoid boiling.
# Notes:
01 -
Don't let it boil once the mayonnaise is added.
02 -
Straining is optional if you want smoother soup.
03 -
Inspired by the French Cooking Academy.