Garlic puree soup (soupe a vail)

4 servings


Put 2 tbsp. spoons of goose lard in a pan with a capacity of 3-4 liters and fry garlic in it over a low heat, not letting it brown until the garlic is soft. Pour in the heated broth or water. Put the pepper, nutmeg and salt to taste. Bring to a boil and cook for 15 minutes. Strain. Wipe the garlic through a sieve and combine with the broth. Beat the egg yolks with olive oil and pour 1 ladle of hot broth into them in a thin stream, stirring continuously to prevent the eggs from clotting. Pour the egg mass into the broth. Stir. Heat the broth, preventing it from boiling. Prepare 4-6 thin slices of white bread covered with proteins fried in a pan in advance. put slices of bread with proteins in plates and pour with garlic soup