Cheesy Garlic Soup

Here is a great last-minute soup for when garlic is irresistible or you are feeling a little under the weather. Simmering the garlic in the stock reduces any "bite" while retaining the aroma. Do not reheat the soup, as the eggs can curdle.

2 heads garlic, separated into cloves and peeled
4 cups homemade chicken stock or 4 cups {chicken broth powder}
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried {thyme}
4  thin slices French bread
 extra-virgin olive oil for drizzling
2  large eggs at room temperature
1/3 cup grated parmigiano-reggiano cheese
 freshly ground {black pepper}
Set aside 1 garlic clove to use for rubbing on the toasts. In a saucepan, combine the remaining garlic cloves, the chicken stock, and the thyme. Place over medium heat, bring to a simmer, and cook until the garlic can be easily pierced with a fork, 12 to 15 minutes.

Just before the soup is ready, toast the bread slices, rub them with the reserved garlic clove, and drizzle on a little olive oil. Keep warm.

Remove the soup from the heat and strain through a fine-mesh sieve, discarding the garlic and thyme. In a small bowl, whisk together the eggs and a few tablespoons of the hot soup (off the heat) while stirring constantly. Be sure not to halt your stirring until the eggs are fully incorporated or they can curdle. Add the cheese and stir to integrate, then season to taste with salt and pepper.

Ladle the soup into warmed bowls. Serve the toasts alongside.

Ease of Preparation: Easy

Preparation Time: 25-30 min

Cook Time: 15-20 min

Servings: 4

Recipe By: Peggy Knickerbocker and Christopher Hirsheimer

From:  The San Francisco Ferry Plaza Farmer's Market Cookbook
Used with permission of Chronicle