Spanish Garlic Soup

Recipe Name: Spanish Garlic Soup

Story:
“Despite the robust-sounding title of this soup, I find it delicate and elegant. I like to serve it as a first course at somewhat formal occasions when lamb or beef are featured as a main course. “
Cold-Weather Cooking by Sarah Leah Chase’s

We did not have a traditional Christmas meal, I would vary the menu except for many years we would enjoy this soup as a first course. And as the author stated it is delicate and elegant.

Years you've been making it:

Author / Creator: Sarah Leah Chase

Submitted by: Suzy

Ingredients:
Makes 8 servings

Ingredients
1/3 C extra virgin olive oil
9-11 cloves garlic, peeled, slightly bruised
8 slices (each 1/3 inch thick) Day-old French bread
2 ½ Quarts chicken broth
½ C dry (fino) Spanish sherry
2 bay leaves
salt and pepper to taste
4 lg egg yolks at room temperature
1/3 C heavy or whipping cream at room temperature
¼ C minced fresh parsley or basil  (we always used parsley)

Directions:
Heat the olive oil over medium heat in a medium-size stock pot. Add the garlic and sauté slowly until golden brown all over, and very, very soft, 30-40 minutes.  (This process has to be done slowly so the garlic does not burn). Remove from the pot to a small bowl with a slotted spoon and mash coarsely with a fork. Set aside.

Sauté the bread slices in batches over low heat in the olive oil remaining in the pot. When one side becomes golden, flip an continue cooking until the other side is crusty and golden, flip and continue cooking until the other side is crusty and golden as well.

(Sometimes you may need to add a little extra oil). 15-20 minutes in all. Remove from the pot and set aside to drain on a plate lined with double thickness paper towels.

Add the chicken broth to the pot along with the crushed garlic, the sherry, and bay leaves. Season to taste with salt and pepper. Cook the soup uncovered over very low heat 1 hour. Pour the soup through a trainer, pressing hard with a wooden spoon to extract the essence of the garlic.

When ready to serve, whisk together the egg yolks and cream in a large bowl until light and frothy. Bring the garlic-scented chicken broth just to a low boil. Whisking constantly gradually beat the hot broth into the egg-cream mixture. Serve immediately, garnish with a bread crouton and a sprinkling of parsley or basil.

A chilled glass of the fino sherry used in the soup is a typical accompaniment.