Creamy Garlic Soup from Sud de France by Caroline Conran
When I mentioned the cooking of Languedoc to my friend Frances Fedden, whose mother lived in the Gard, and who has spent her life taking people for beautiful walks round the Mediterranean, her firs...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Ladle
- Soup bowl
Ingredients
- bunch chervil (25g)
- 2 good sprigs tarragon
- 2 spring onions
- 1 litre chicken stock, home made or made with ½ stock cube
- 2 egg yolks
- 125 ml olive oil
- salt
- 5 cloves garlic, peeled
- bunch flat-leaved parsley (25g)
- bunch thyme (25g)
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