Creamy Garlic Soup


  • About 1 tablespoon white wine vinegar
  • 12 to 16 slices of a baguette
  • 1.5 tablespoon(s) duck fat or 1 tablespoon extra-virgin olive oil and 1/2 tablespoon unsalted butter
  • 1.5 quart(s) water
  • 1 medium onion
  • Salt and freshly ground pepper
  • 1 tablespoon(s) unbleached all-purpose flour
  • + 4 more ingredients
    • 3 large egg yolks
    • 1 whole(s) plump head of garlic
    • 3 tablespoon(s) finely snipped chives
    • 4 plump shallots

1. In a large saucepan, bring the water to a boil. Meanwhile, in a medium skillet, melt the duck fat over moderately low heat. Add the garlic, onion and shallots and stir to coat thoroughly with duck fat. Cook, stirring frequently, until the vegetables are thoroughly softened but not browned, abo...

View full recipe at Food & Wine


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