Garlic Sage Soup (Printable Version)
A velvety garlic and sage soup mixed with homemade creamy mayo for a cozy bite that's perfect for cooler days.
# What You'll Need:
01 -
2/3 cup of high-quality olive oil.
02 -
A whole garlic bulb, peeled and sliced up.
03 -
8 cups of either chicken stock or broth.
04 -
One large egg, use only the yolk (separate it from the white).
05 -
Fresh sprigs of sage.
06 -
A teaspoon of mustard, preferably Dijon.
07 -
Season with as much salt as you prefer.
# Steps to Follow:
01 -
Add garlic slices and sage into your pot of broth. Simmer gently for 10 minutes. Strain the solids if you’d like a smoother finish (optional).
02 -
In a mixing bowl, whisk the yolk with mustard and a pinch of salt. Gradually pour in the oil, whisking all the time, until it becomes creamy like mayo.
03 -
Take the hot broth and slowly add it to your mayo mixture while constantly stirring. Pour everything back into the pot.
04 -
Gently warm the blended soup over low heat. Don’t let it boil. Add toppings like crispy croutons or a drizzle of oil, and enjoy.
# Additional Notes:
01 -
Keep your burner low once the egg mix is in to avoid it curdling.
02 -
Serve with fresh, crunchy bread—it’s perfect for dunking!
03 -
Swap the chicken broth for vegetable broth to make it a vegetarian option.