Preparation / Directions:
Melt about 1 tbsp. butter in a big frying pan. When it quits foaming, add a
tbsp. of olive oil. Throw in the garlic and onion. Fry gently, being
careful not to allow garlic to brown. Toss in the herbs, too.
Meanwhile, heat the chicken broth in a pot. Throw in 10-20 cardamoms. When
the garlic and onions are well cooked, toss them into the chicken broth,
using a bit of the broth to deglaze the frying pan. Let all this boil for
maybe a half hour. Then remove the onions and garlic with a strainer, and
then press them through the strainer and add back to the broth.
Now for the parts that make it unique and good. Whisk about a tbsp. or two
of olive oil into the yolks, and add the mixture to the soup. This gives it
a ``creamy'' texture. (The soup should be barely boiling here - it is
delicate.) Add the juice of the lime. Add a little water to the whites and
mix them well. Just before you serve the soup swirl it quickly and add the
whites in a thin str
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