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Saturday, August 11, 2007

Cheesy Garlic Soup

Seasonal Recipe of the Week
Here is a recipe for a cheesy garlic soup, which utilizes some of the produce available now at farmer’s markets across the country. This recipe is from The San Francisco Ferry Plaza Farmers Market Cookbook by Christopher Hirscheimer and Peggy Knickerbocker. It's a great food guide to take to the market with you.

2 heads fresh garlic, separated into cloves and peeled
4 cups homemade chicken broth or reduced sodium chicken broth
1 teaspoon fresh thyme
4 thin slices baguette
Extra virgin olive oil for drizzling
2 large room temp eggs
1/3 cup grated Parmigiano Reggiano cheese
Salt and pepper to taste

Set aside 1 clove of garlic for rubbing on the bread toasts. In a saucepan, combine the remaining garlic cloves, chicken stock, and the thyme. Place over medium heat, bring to a boil and then lower to a simmer and cook for 15 minutes or till garlic cloves are tender and can easily be pierced with a knife. While soup is simmering, take thin slices of baguette and toast them in the oven on a sheet pan. When crisp, rub them with saved garlic clove and drizzle them with olive oil. Keep warm on the side. Now take broth and strain through a fine mesh screen. Discard garlic and thyme. In a small bowl, whisk together the eggs with a few tablespoons of hot broth. Stir this warmed egg mixture back into the pot of soup, which is no longer on the stove. Sprinkle in cheese and season with salt and pepper. Serve immediately with the warm toasts. Garlic can cure anything!