Subject: Garlic and Egg Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 05 2001 - 07:53:56 EDT
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F O O D F U N N Y
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Here's a true story about a young Recitopian from reader Merri Jo
Outland:
My daughter Katie is 11 and has the greatest imagination. I came home
the other night to find a sign taped to my door that read "Katie's
Kookery." Before I could turn the key in the lock, the door opened
and there stood my daughter who said, "Good evening, madam, may I show
you to a table?" She led me to our table, which had already been set,
asked me if the table was satisfactory, sat me down, then handed me a
handwritten menu. She walked into the kitchen and came back with a
towel over one arm and a pen and pad in her hand. She announced
herself: "My name is Katie and I will be your waitress this evening."
After pointing out the daily specials on the menu (which included
appetizers), she proceeded to take my order and went back into the
kitchen. She came out again, announced that she was "Chef Katie" and
that she would be in charge of preparing my meal. She went back into
the kitchen, came back out as the waitress, filled my glass, then went
back to prepare my meal. A few minutes later she came back with my
"dinner" -- a peanut butter sandwich and a bowl of tomato soup.
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T O D A Y ' S R E C I P E
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If you like garlic, you'll love this soup. Boiling the garlic
tones it down, so fans of the "stinking rose" might even like to
increase the amount of garlic in this recipe.
All recipes this week are adapted from "Mastering the Art of French
Cooking (Volume 1)," by Julia Child et al, Random House, 1989.
http://www.amazon.com/exec/obidos/ASIN/0394721780/worldwiderecipes
Garlic and Egg Soup
1 head of garlic, separated into individual cloves
(about 16 cloves)
6 cups (1.5 L) water
2 Tbs (30 ml) olive oil
6 sprigs parsley
1 bay (laurel) leaf
1/2 tsp (2 ml) dried sage
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
4 - 6 eggs
4 - 6 rounds of French bread, toasted
Grated Swiss or Parmesan cheese for garnish
Boil the garlic in a small amount of water for 1 minute. Drain and
peel. Combine the garlic and the water, olive oil, and seasonings in
a large pot and bring to a boil over moderate heat. Simmer for 30
minutes. Strain the soup into a wide shallow saucepan, pressing the
garlic to extract the juices, and gently add the eggs. Simmer (do not
boil) for 4 to 8 minutes, until the eggs are done to the degree you
prefer. Place a round of toast in each soup bowl and top with a
poached egg. Ladle the soup over the eggs and serve with grated
cheese. Serves 4 to 6.
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