Preparation:
Peel the cloves, and, in a 2 qt. sauce pan, saute the garlic for about 15
minutes over low heat in the butter and 1 Tb. of olive oil, turning often
so as to avoid browning. Pour in chicken stock and raise the heat to bring
it to a boil. Cover the pan loosely and lower the heat. Simmer about 20
minutes.
In a small bowl beat the egg yolks until they thicken. Add the oil while
beating until you get a thick mayonnaise.
Stir a couple teaspoons of soup into the mayonnaise, and then add the
soup-mayo mixture to the soup, stirring all the while. Heat until not quite
boiling. Now pour the soup through a sieve into heated tureen. Mash the
garlic through the sieve, perhaps saving a few cloves to put in whole. Add
the salt, cayenne and nutmeg. Stir until completely blended. Serve over the
bread, garnished with parsley. |
