Source: dLife

A roux based garlic soup served with buttered croutons.

Servings

12.0
12 each  large garlic cloves 1.0
1 tbsp  olive oil 1.0
1 tbsp  Butter, unsalted 1.0
1 each  small onions 2.0
2 tbsp  white all purpose flour 1.0
1 tbsp  white wine vinegar 4.0
4 cup  Stock, chicken, prepared from recipe 2.0
2 each  raw egg yolks 1.0
1 cup  plain croutons 2.0
2 tbsp  Butter, unsalted

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.