Shredded Egg and Garlic Soup

shredded egg and garlic soup by chef alexis hernandezIngredients: 
  • 2 Tablespoons of butter
  • 2 tablespoons of olive oil
  • 4-5 garlic cloves
  • 1 teaspoon of dried thyme
  • 48 oz of chicken stock
  • 1 star anise
  • 3 medium eggs
  • 1  tablespoon of white wine
  • Kosher Salt
  • Fresh black pepper
Take the garlic and slice thinly.  In a large sauce pan over medium – low heat, place the butter, olive oil, garlic, star anise and thyme in the pan and cook for 7-11 minutes. (Don’t let the garlic burn)   Add the stock and bring to a boil then immediately simmer until stock is reduced by half.  Correct seasoning with salt and pepper.
Take the eggs and the wine and whisk them together then slowly drizzle and whisk the egg mixture into the soup.  Correct seasoning with salt and pepper.
Serve with crusty bread.
Comments
2 Responses to “Shredded Egg and Garlic Soup”
  1. KellyAnne Scott says:

    Is this a joke or typo Alex? 45-50 cloves of garlic? How would this taste like anything but garlic? How stinky would your breath be? YUCK.

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