You may also like
Categories:Viewed: 62 - Published at: 2 years ago
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 whole garlic bulbs, separated into cloves, peeled and thinly sliced
- 2 teaspoons fresh thyme leaves
- 6 cups chicken stock, preferably homemade
- Salt and freshly ground black pepper
- 2 large eggs
- 1 tablespoon white wine vinegar
Method
- In a large saucepan over medium heat, heat the olive oil and add garlic and thyme.
- Saute until garlic is soft and translucent, about 6 minutes.
- Add chicken stock, and bring to a boil over high heat.
- Reduce the heat to medium, and simmer until the liquid is reduced by half and the garlic is very tender, about 15 minutes.
- Season to taste with salt and pepper.
- In a small bowl, combine eggs and vinegar, and beat with a fork until well blended.
- Whisk into soup, and stir until soup has thickened.
- Serve hot.
