Source: dLife

A roux based garlic soup served with buttered croutons.

Servings

12 large garlic cloves , peeled
1 tbsp olive oil
1 tbsp Butter, unsalted , melted
1 small onions , finely chopped
2 tbsp white all purpose flour
1 tbsp white wine vinegar
4 cup Stock, chicken, prepared from recipe
2 raw egg yolks , lightly beaten
1 cup plain croutons , fried in butter (to serve)
2 tbsp Butter, unsalted (for croutons)

1 Crush the garlic. Put the oil and butter into a pan, add the garlic and onion, cook them gently for 20 minutes, until soft - not brown.
2 Add the flour and stir with a wooden spoon to make a roux.
3 Cook for a few minutes, then stir in wine vinegar, stock and 4 cups water. Simmer for 30 minutes.
4 When ready to serve the soup, whisk in the lightly beaten egg yolks. Put croutons into each soup bowl and pour over soup.

When adding egg yolks to thicken soup, reheat the soup gently so eggs don't curdle. In place of croutons, toast small slices of baguette, top with grated Cheddar and broil until the cheese melts.