Garlic soup with Parmesan
by Tavolino
A creamy, aromatic soup made from oven-roasted garlic, refined with cream, egg yolk, and Parmesan. Roasting gives the garlic a mild, nutty flavor.
Ingredients
- Garlic 1 bulb
- Onions 150 g
- Butter 40 g
- Beef broth 800 ml
- White wine vinegar 2 tbsp
- Heavy cream 500 ml
- Parmesan 80 g
- Egg yolks 2 pieces
- Salt to taste
- White pepper to taste
- Chives 0.5 bunch
Preparation
- 1
Preheat oven to 200 °C. Roast the whole, unpeeled garlic bulb in the oven for 30 minutes.
- 2
Peel the onions and dice finely.
- 3
Melt butter in a pot and sauté the diced onions until translucent.
- 4
Pour the beef broth over the onions, cover the pot, and let simmer for 20 minutes.
- 5
Remove the garlic bulb from the oven, let cool slightly, and squeeze the cloves out of their skins.
- 6
Add the garlic cloves to the soup and purée everything until smooth using an immersion blender.
- 7
Stir the heavy cream into the soup and bring to a brief boil.
- 8
Season the soup generously with salt, pepper, and white wine vinegar.
- 9
Whisk the egg yolks in a cup with a little hot soup.
- 10
Quickly stir the egg yolk mixture into the nearly boiling soup using a whisk.
- 11
Remove the pot from the heat. Ladle the soup into bowls.
- 12
Sprinkle with grated Parmesan and chopped chives and serve.