Description
This garlic and sage chicken soup is a savory and fragrant dish that combines the richness of chicken stock with the aromatic flavors of garlic and sage.
Ingredients
For Roasted Garlic:
- 1 large garlic head
- 1 tablespoon of dry sage
- 2/3 cup olive oil
- Pinch of salt
For Soup:
- 64 oz of chicken stock
- 1 tablespoon Dijon mustard
- 1 egg yolk
Instructions
1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes.
2. In a pot, combine chicken stock, dry sage, and salt, then simmer.
3. Mash roasted garlic into a paste and add it to the simmering stock.
4. Whisk the egg yolk with Dijon mustard. Temper with a small amount of hot stock, then add the mixture to the soup.
5. Slowly stir in the olive oil until the soup is smooth and emulsified.
6. Simmer for 10 more minutes. Adjust seasoning to taste.
7. Ladle into bowls and garnish as desired.
Notes
For a vegetarian version, use vegetable stock.
Add heavy cream for a richer texture.
Spice it up with red pepper flakes or cayenne pepper.
Use fresh sage if available.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg