Ingredients

1.5 Qts chicken broth

1 tbl evoo

1/2 tbl butter

1 whole head garlic, peeled & chopped

1 onion chopped

4 plump shallots chopped

1 tbl all-purpose flour

Salt

Fresshly ground pepper

3 large egg yolks

1-2 tbl white wine vinegar

12 - 16 baguette slices

3 tbl finely snipped chives

Preparation

  1. Bring broth to a boil in large saucepan. In med skillet melt butter & evoo ove med low heat. add garlic, onion & shallots & stir to coat. Cook until softened but not brown about 10-12 minutes. stir in flour and cook 5 min ensuring the vegies do not brown.
  2. Season broth generously with salt & pepper. Stir in vegies & simmer 35 min. Puree with imersable or regular blender.
  3. In small bowl, beat egg yolks w/ vinegar. whisk in a few tablespoons hot soup into the yolks then whisk yolks into the soup. Do not allow soup to boil. season with S&P and more vinegar. Ladle into bowls and garnish with chives & toasted baguettes.