KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
The following recipe reflects how I make this soup, with my notes/words. The original recipe often calls for a range of a particular ingredient, for example, 10 - 15 cloves of garlic, or healthy pinch of thyme....I decided to included the amounts I use when I make it.
This recipe was adapted from The French Menu Cookbook by Richard Olney. Originally published in 1970, this edition was republished by Ten Speed Press in 2002.
1 quart (4 cups) water
1 bay leaf
2 sage leaves
3/4 teaspoon fresh thyme
a dozen medium cloves of garlic, smashed peeled, and chopped
1 teaspoon fine grain sea salt
Binding pommade:
1 whole egg
2 egg yolks
1 1/2 ounces freshly grated Parmesan cheese
freshly ground black pepper
1/4 cup extra virgin olive oil
day-old crusty bread & more olive oil to drizzle
|
1st Keep
 tihleigh
|
Comments