Gastronomixs

Garlic and sage soup from Provence

Both garlic and sage are considered superfoods and have even been attributed with healing properties. However, they are above all delicious and go together wonderfully in this Provençal soup.

Garlic and sage soup from Provence

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Ingredients

10

cloves

garlic, finely chopped

2

 

shallots, finely chopped

10

leaves

fresh sage

3

sprigs

fresh thyme

2

l

vegetable stock

6

 

egg yolks

100

ml

single cream

 

 

salt and pepper

½

ml

olive oil

Optional:

 

Parmesan cheese

Preparation method

  • Gently fry the garlic and shallot in a little oil.
  • Add the sage and thyme and continue to fry briefly.
  • Add the stock and simmer for 30 minutes.
  • Purée with a hand-held blender and push through a sieve.
  • Use the single cream and egg yolk to make a liaison and then use it to thicken the soup. Do not allow it to continue boiling.
  • Season the soup to taste with salt and pepper and a little olive oil.
  • Froth up the soup before transferring to the plates.
  • Serve as you like with toasted bread, Parmesan cheese, and fresh sage.

Serving suggestions

  • As a soup in a menu.
  • As a soup main course.
  • You could garnish the soup with shaved almonds.
  • You could also garnish the soup with deep-fried aubergine and a few drops of good balsamic vinegar.

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