ossama
Things needed:
olive oil, 2 tablespoons
Two cups of water
Two heads of garlic, peeled and chopped (approximately twenty cloves each head), and a bay leaf
1 medium-sized onion, minced
Sodium-free chicken broth, measuring 4 cups
thyme, either fresh (four sprigs) or dried (one teaspoon)
freshly ground black pepper, 1/4 teaspoon
four massive egg yolks
(Optional) 1/4 cup of grated Parmesan cheese
Toasted four pieces of crusty bread
Follow these steps:
To sauté aromatics, put olive oil in a big saucepan and heat it over medium-low heat. Coat the onion and garlic with the minced garlic. About five to seven minutes into the sautéing process, the vegetables should be softened and fragrant. Make sure the garlic doesn’t brown.
Season with salt and add liquid: Mix the chicken broth with the water.
Pepper, bay leaf, and thyme should be added. After the ingredients have come to a boil, lower the heat to low and simmer, covered, for 20 minutes.
Whisk the Eggs Together: Beat the egg yolks and, if using, Parmesan cheese in a medium basin. Put aside.
Gently Whisk the Eggs: Take the soup pot off the stove. To prevent the eggs from curdling, slowly pour in half a cup of boiling soup while whisking frequently. Use an additional ladle of hot soup and repeat the procedure.
Toss in the Tempered Eggs: Return the Tempered Eggs to the Pot of Soup while Stirring Constantly. Put the soup back on the stove and let it simmer for two or three minutes, stirring occasionally, until it thickens a little. Make sure it doesn’t boil.
Remove the bay leaf and thyme sprigs before serving. Spoon the soup into individual bowls and garnish with a toasted bread piece per serve. Toss in some fresh thyme leaves for garnish, if you want.
Cooking Time: 30 minutes | Prep Time: 10 minutes
