Savory French Garlic Soup
64 ounces chicken stock
Small bunch fresh sage
1 large head garlic
2/3 cup olive oil or other vegetable oil
1 large egg, separated
1 teaspoon Dijon mustard
Pinch of salt
INSTRUCTIONS:
In a large pot, heat the chicken stock with the fresh sage. Bring to a gentle simmer.
Peel the garlic cloves, cut in half lengthwise, and discard the green shoots. Boil the garlic in water for 3 to 4 minutes, then drain.
Mash the garlic with a fork until smooth and stir into the simmering stock. Simmer for 10 more minutes.
In a small jar, combine the egg yolk, Dijon mustard, salt, and olive oil. Blend with an immersion blender until emulsified. If needed, add the reserved egg white and blend again.
For a smoother soup, strain and return to the pot.
Temper the mayonnaise by stirring a ladle of hot soup into it, then return it to the soup pot.
Heat gently on the stove without boiling.
Serve hot, optionally garnished with croutons, olive oil, smoked paprika, and parsley.
