French Garlic Sage Soup (Print Version)
# Ingredients:
→ Base Needs
01 -
64 ounces of flavored chicken broth
02 -
A handful of fresh sage leaves
03 -
One full garlic bulb, separate all cloves
→ For Wrapping the Flavors
04 -
2/3 cup of a mild vegetable oil or light olive oil
05 -
One big egg, yolk and white split apart (reserve the white)
06 -
1 teaspoon of Dijon mustard
07 -
A tiny touch of salt
→ Optional Touches
08 -
Crunchy toasted bread pieces
09 -
Drizzle of high-quality olive oil
10 -
Dusting of smoked paprika
11 -
Freshly chopped parsley leaves
# Instructions:
01 -
Warm up the chicken broth gently in a big pot or Dutch oven. Toss in the sage leaves so they can flavor it while you get the garlic ready.
02 -
Carefully peel each garlic clove, then slice them lengthwise. Look for the little green shoot in the middle of each clove and remove it with a toothpick or knife to avoid any bitterness.
03 -
Use a small saucepan filled with boiling water to cook the garlic pieces for about 3-4 minutes. Drain all the water out once they're soft.
04 -
Press down on those soft garlic cloves with a fork until they're nice and smooth like a paste. Stir this into your simmering broth, and let it cook on low heat for another 10 minutes so everything comes together.
05 -
In a tall jar that's right for an immersion blender, combine the yolk, mustard, a dash of salt, and the oil. Blend from the bottom up to make a thick and silky mayo. If it's too thin, mix in the egg white for a second try.
06 -
If you want an extra smooth consistency, pour the soup through a mesh strainer (totally up to you) before returning it to the main pot. Blend a scoop of hot soup into the mayo to warm it up, then gently mix it all back into the pot.
07 -
Warm the soup slowly, just enough to heat it through. Don't let it boil, or it might not stay mixed properly.
# Notes:
01 -
Inspired by lessons from The French Cooking Academy
02 -
Top with croutons, a drizzle of oil, paprika, or parsley as you like