Garlic Soup

From the kitchen of Martin James – Copenhagen, Denmark

2 tablespoons olive oil
24 cloves garlic, peeled
4 cups beef or chicken stock
1 bouquet garni
Pinch of grated nutmeg
1 blade mace
Salt and pepper
3 egg yolks
6 to 8 slices bread

To finish:
Chopped parsley
Grated parmesan cheese

Heat the oil in large pan. Add the whole garlic cloves and fry, without browning for 10 minutes.

Stir in the stock and add the bouquet garni, nutmeg and mace, and salt and pepper to taste. Bring to the boil, simmer, 20 minutes.

Blend the egg yolks with 2 tablespoons of the soup. Strain the remaining soup and return to the pan. Bring to the boil then remove from heat. Set aside 2 minutes.

Meanwhile, toast the bread on both sides and place in individual bowls.

Pour the egg yolk mixture into the soup, stirring constantly. Ladle into the bowls and serve at once, garnish with chopped parsley. Hand the parmesan cheese separately.

Serves 6 to 8 and is excellent for keeping the winter bugs away.

This is a delicious soup and is surprisingly light in nature. Don't be scared about the amount of garlic as you will see once you try the recipe. Hope you enjoy it, Martin.