James Beard's Garlic Soup

Here in Connecticut, it’s getting serious outside. Serious meaning the weather has become awfully cold. Low teens and single digits and even lower with wind chill. Burrrrr! (Our frenchie’s Victor & Hugo have been sporting their heavy winter parkas!) At least in our southern New England area, we usually skate thru Christmas time with milder weather and very little or no snow. These milder temps always fool me. I begin to think “this Winter isn’t going to be bad”. Then the calendar moves into January, the cold hits and we descend into another long cold Winter and start the countdown...

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James Beard's Garlic Soup Recipe

Ingredients 3 tablespoons chicken, goose, or pork fat 30 garlic cloves, peeled 6-8 cups chicken stock Salt and freshly ground black pepper, to taste nutmeg, as needed 4-5 egg yolks 3-4 tablespoons olive oil 6-8 slices country bread, toasted Method Of Prep Melt the fat in a large, heavy saucepan over low heat. Add the garlic and shake over gentle heat so the garlic cooks without browning. It should just melt in the fat; letting it brown is fatal as the flavor turns bitter. Add the chicken stock and season to taste with salt and freshly ground black pepper. Grate...

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