Country French Garlic Soup (Impression)
French soup blending garlic, sage, and rich emulsion for classic rustic comfort; creamy and bold with subtle herbal notes.
# Liste des ingrédients:
→ Soup Base
01 -
1.9 litres chicken stock
02 -
1 small bunch fresh sage
03 -
1 large head garlic
→ Mayonnaise Emulsion
04 -
160 ml olive oil or preferred vegetable oil
05 -
1 large egg, separated
06 -
1 tsp Dijon mustard
07 -
Pinch of salt
# Étapes de préparation:
01 -
Combine the chicken stock and fresh sage in a large Dutch oven or stock pot. Bring to a gentle simmer over medium heat and maintain a gentle simmer while preparing the garlic.
02 -
Peel all cloves from the head of garlic and slice each clove in half lengthwise. Remove the central embryonic shoot to reduce bitterness by using the tip of a sharp knife or a toothpick.
03 -
Bring a small saucepan of water to a boil. Add the prepared garlic cloves and boil for 3 to 4 minutes. Drain cloves thoroughly.
04 -
Using a fork, mash the softened garlic until fine. Add the mashed garlic to the simmering stock. Continue to simmer gently for 10 minutes.
05 -
In a jar just wide enough for an immersion blender, combine egg yolk, Dijon mustard, pinch of salt, and oil. Blend at the bottom and slowly lift to emulsify. If emulsion does not thicken, blend in egg white. Reserve mayonnaise.
06 -
Strain the soup through a fine mesh sieve for a velvety finish, then return to the pot.
07 -
Ladle a small amount of hot soup into the mayonnaise to temper. Stir thoroughly, then slowly whisk the emulsion into the soup pot.
08 -
Return the soup to the stove and gently rewarm, taking care not to boil. Serve hot with croutons, extra olive oil, smoked paprika, and fresh parsley as desired.
# Informations complémentaires:
01 -
Removing the embryonic shoots from garlic guarantees a sweeter flavor profile without lingering bitterness.
02 -
Tempering the mayonnaise prevents curdling and results in a consistently creamy texture.