Garlic Soup


4 cups chicken stock
3 cloves garlic, crushed
2 cups cream
2 egg yolks
Dash of Tabasco
Salt and pepper to taste
Chopped chives


Combine stock and garlic in soup kettle and simmer, partially covered, 30 minutes. Strain out garlic and return broth to kettle. In a bowl blend cream and egg yolks. Add ½ cup hot stock to egg and cream mixture, blend with whisk, and return mixture to kettle. Simmer 5 minutes. Season with Tabasco and salt and pepper. Cool, chill, and serve cold. Garnish with chopped chives.


Serves 6

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There was another recipe for

There was another recipe for garlic soup that had potato in it not eye yolks nor cream it was published in the late 1990 or early 2000 do you still have that recipe