From the Emerald Isle: A Surprisingly Subtle Irish Garlic Soup
Details
A soup for the soul, straight from the heart of Ireland.
Ingredients
Instructions
Sauté the Aromatics
In a large, heavy-bottomed stockpot or saucepan, heat the olive oil and butter over a medium-low heat. Add the crushed garlic and finely chopped onion. Cook gently for about 20 minutes, stirring occasionally, until the vegetables are very soft but not browned.
Make the Roux
Sprinkle the flour over the softened garlic and onion and stir continuously to form a roux. Cook for another 2 minutes, ensuring the flour doesn't brown.
Build the Broth
Gradually stir in the white wine vinegar, followed by the chicken (or vegetable) stock and the water. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 25-30 minutes to allow the flavours to meld together.
Temper the Eggs
Just before serving, ensure the soup is at a gentle simmer, not a rolling boil. In a small bowl, whisk the egg yolks lightly. Slowly ladle about a cup of the hot soup broth into the egg yolks while whisking constantly. This tempering process prevents the eggs from curdling.
Thicken the Soup
Pour the tempered egg yolk mixture back into the main pot of soup, stirring continuously. Continue to heat the soup gently for a few more minutes until it thickens slightly, but do not allow it to boil, as this will curdle the eggs. Season with salt and pepper to your liking.
Serve
Place a handful of croutons in the bottom of each soup bowl. Ladle the hot garlic soup over the croutons and garnish with a sprinkle of fresh parsley if desired. Serve immediately.
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