This week's recipe reminds me of Stracciatella, except for the added garlic.
A simple soup to make, the most tedious part was prepping the garlic, removing
the germ and thinly slicing it. When the soup was completely cooked, I thought
about removing the garlic pieces but used a blender to puree them instead.
As delicious as this soup was, and we both enjoyed it, the after taste of the garlic
was a bit too strong. I use garlic all the time for cooking purposes, but not in
such quantity. That said, I do not think this will be a recipe I will be repeating.
I got a kick out of this recipe because I had utterly no idea what to expect.
A "cure-all" is not typically synonymous with "yummy" and with these ingredients
....I frankly set the bar pretty low. Basically you slice up lots of garlic, add
water with a very few herbs and later add an egg yolk/Parmesan cheese
mixture to thicken it up. Nope, this was new territory for me in the kitchen.
I had shredded Parmesan on hand and went with that. I was happy
to give the soup a taste test and very pleasantly surprised by the results.
The kicker is that if I simply was making soup, I would not reach for this recipe.
If I needed something while recouping from a cold or hangover ,which is the point
of this one, well then count me in. And since I always have the ingredients on
hand, it has a fighting chance to actually be made :)
My hubby tasted it (without me exposing the ingredients) and while he guessed the
garlic, he kept saying it tasted buttery and very creamy. We had fun with this one.
Happy French Friday ~