Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Garlic Cream Soup


2 lg. heads of garlic, peeled and minced
2 c. chicken stock
2 c. beef stock
1 tablespoon cornstarch, dissolved in 2 tablespoon cold water
2 c. heavy cream, scalded
2 lg. egg yolks, beaten well

Combine garlic and stocks and simmer for 5 minutes. Blend the stock mixture in a blender until smooth. Return to pan and whisk in the cornstarch mixture. Boil for 10 seconds, stirring constantly. Add the scalded cream and heat until the soup is hot. In a small bowl add 1/2 cup of the soup to the egg yolks in a stream, whisking. Add the egg mixture to the soup, stirring until it is thickened slightly. Do not boil.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.