Real African Dishes: [MC-AllEthnic-Recipes] Pink Garlic Soup

Saturday, July 21, 2012

[MC-AllEthnic-Recipes] Pink Garlic Soup - Potage de l'Ail Rose

* Exported from MasterCook *

Pink Garlic Soup - Potage de l'Ail Rose

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts water
10 cloves garlic
5 ounces vermicelli
1 egg -- separated
1 cup olive oil -- approximately
1 teaspoon Dijon mustard
salt and freshly ground black pepper -- to taste

In a large saucepan bring the water to a boil. Crush the garlic and chop
the cloves finely or put them through a garlic press. Add to the water all
at once. Stir the egg white to a froth and add to water, whisking all the
time. Simmer 3 minutes. Break vermicelli into short pieces, add to broth,
and simmer 3 minutes.

To make a mayonnaise, use a food processor, blender, or whisk to beat egg
yolk with the mustard. Add oil in a slow stream until the mixture
emulsifies and becomes creamy; you'll use close to a cup.

Slowly add a ladleful of warm stock to mayonnaise, then delicately fold
mayonnaise into the soup. Season to taste.

Serves 4

AuthorNote: How can a soup so easy taste so delicious? This soup draws
crowds at Lautrec's Fete de l'Ail Rose the first Friday of every August,
where 250 gallons are made to feed the throng. The pink garlic, of course,
contributes to the flavor, but it's not widely available in North America;
use a mild Rocambole or other garlic instead.

Source:
"In Pursuit of Garlic by Liz Primeau, 2012"
S(Formatted by Chupa Babi):
"July 2012"
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Per Serving (excluding unknown items): 634 Calories; 55g Fat (77.8%
calories from fat); 5g Protein; 30g Carbohydrate; trace Dietary Fiber;
53mg Cholesterol; 49mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 11 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0