French Garlic Soup (Velouté)

Ingredients

• 64 oz chicken stock
• fresh sage (small bunch)
• 1 large head garlic (Cloves peeled, halved lengthwise, and embryonic shoots removed)
• 2 cup olive oil (Or another preferred vegetable oil)
• 1 egg yolk (Separated from the egg white; reserve the white in case the mayonnaise does not emulsify)
• 1 tsp Dijon mustard
• salt (Pinch)
• water (For boiling the garlic cloves)
• crusty croutons (For serving, optional)
• olive oil (Extra drizzle for serving, optional)
• smoked paprika (For serving, optional)
• fresh parsley (For serving, optional)

Steps

1. 1

   Place the chicken stock and fresh sage in a large Dutch oven or stock pot. Bring the stock to a simmer, then keep it simmering very gently while you prepare the garlic.

2. 2

   Peel the garlic cloves and slice each one in half lengthwise. Use the tip of a sharp knife or a toothpick to pry out and discard the small embryonic shoot from each clove, since it can contribute bitterness.

3. 3

   Bring a small saucepan of water to a boil. Add the prepared garlic cloves and boil them for 3–4 minutes.

4. 4

   Drain the garlic cloves. Use the back of a fork to mash them thoroughly until finely broken down.

5. 5

   Add the mashed garlic to the simmering stock. Continue to simmer gently for 10 minutes so the garlic infuses the broth.

6. 6

   To make the mayonnaise, place the egg yolk, Dijon mustard, salt, and olive oil in a small jar just wide enough to fit an immersion blender. Keep the egg white reserved in case the mayonnaise needs help emulsifying.

7. 7

   Place the immersion-blender head at the bottom of the jar and blend, lifting the blender slightly and gently as the contents emulsify. The mayonnaise should become thick and creamy. If it does not emulsify immediately, add the reserved egg white and blend again.

8. 8

   For the smoothest texture, strain the soup if desired, then return the strained soup to the pot. Straining is optional if you prefer more texture.

9. 9

   Ladle a small amount of the hot soup into the mayonnaise and stir to temper it.

10. 10

    Immediately stir the tempered mayonnaise into the soup pot, whisking as you add it.

11. 11

    Return the soup to the stove and bring it back up to temperature. Do not let it boil, or the emulsion may curdle.

12. 12

    Serve the soup with crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.

Notes

Pink garlic from Lautrec is traditional, but any garlic variety may be used. The soup may be strained for a velvety texture or left unstrained for more texture. The source also mentions an optional variation of serving the soup with toasted baguette and a poached egg, but does not provide detailed poaching instructions.

Nutrition per serving

• soup
• main
• French
• vegetarian
• brothy
• winter
• stovetop
• gluten-free without croutons