Thursday, August 02, 2007

French Journey continued....

I have been some what culinarily distracted...easy to happen in the big day Greek, next day Turkish, Japanese etc.

So where was I...Day 2 of the French Culinary Challenge. This is how it went...

Woke with vigour...croissants and coffee fo breakfast will I ever get sick of this?!!

Breakfast was quick as I had a busy day at work ahead of me. Lunch I had prepared the night before, so I grabbed it from the fridge on my way out the door.

Garlic Soup

2 bulbs of garlic(about 30 cloves), separated
125ml of olive oil
125g streaky bacon, finely chopped
1 large potato, diced
6 Cups (1.5 litres) of chicken stock
3 egg yolks
1 tsp thyme, 1 bay leaf, 2 tsp oregano, 3 whole pepporcorns tied up in small piece of muslin (otherwise known as a bouquet garni)

1. Smash and peel the garlic (smashing it makes it easier to peel)
2. Heat 1 Tb of the oil and cook the bacon over a moderate heat for about 5 minutes.
3. Add the garlic and potato and cook for a further 5 minutes.
4. Add the stock and bouquet garni and bring to the boil. Turn down the heat and let simmer for 30 minutes.
5. Put the egg yolks into a deep conical bowl. Begin whisking, gradually adding the oil in a thin stream. Continue whisking until it has thickened (this is a basic mayonnaise base). Whisk this mixture into the hot soup. Strain the mixture into another bowl or saucepan. Season to taste and gently reheat.

Serve this with a fresh baguette or another fresh crusty bread.

You may wonder why I chose this soup (garlic and all) to eat at work, but the garlic is well cooked and you shouldn't really have any breath problems unless you are particuarly sensitive.


Blogger insane scribbler said...

Saikat from BlogsJam here.
Wanted to email you, but could not locate your email address on the
blog. we have 2 cool widgets ( a slideshow widget and a content widget
) which can help enhance site interaction and reader's experience. pl contact me at so that i can send you the slideshow widget for your blog.


11:15 AM


Post a Comment

<< Home