Richard Olney's Garlic Soup

I made this soup on a RARE evening I would be dining elsewhere and my husband would be late and would need a meal before I left. This is a very easy soup to make and the only time is chopping the garlic and allowing 40 mins for the broth to simmer! Well, some whisking is involved…

It's quite fragrant and flavorful - both from the salt in the broth and the added Parmesan, so I say use the salt conservatively until you've whisked in the eggs and cheese. I agree with the note to let the soup thicken up a bit more; it makes it feel hearty and yet light at the same time. This would be a great lunch thing to make for a visiting friend - with the bread chunks in the bottom, all you'd need is a salad or roasted vegetables to go with it.

Note: I had to use dried thyme since I discovered my thyme, while it had wintered over, only yielded a very small amount of leaves. I used 1/2 tsp dried thyme and it was fine. Don't use any more if you use dried.

I also used toasted challah cubes, leftover from making an insane bittersweet chocolate bread pubbing the day before. Believe me, it was fabulous, but you'd be fine with any good bread that is a bit dry.

Garlic Soup


ClaireMereClaireMere

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