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Home > Recipes > Soups > Beef Stock Garlic Soup

Beef Stock Garlic Soup

Submitted by: John Albert

Date submitted: 16 June 2012 at 11:56:35

Cover Recipe: "Beef Stock Garlic Soup."

Beef Stock Garlic Soup

Total Time:

1 hour 15 minutes


Originaly Yeild:

4 servings

Yeild:

servings 

Ingredients:

1900 g,  beef stock

3  black peppercorns

2  2 whole allspice berries

1  bay leaf

50 g,  14 peeled garlic cloves

100 g,  medium carrots, peeled and chopped finely

2 tbsp,  oil

150 g,  medium onions, peeled and chopped finely

2 tsp,  fresh thyme

2 tsp,  fresh marjoram

1  egg yolk

50 g,  sour cream

6  6 slices of crisply fried bacon

Preparation:

  1. In a soup making pan, put beef stock, peppercorns, allspice berries, bay leaf, 5 garlic cloves cut in half, and carrots.
  2. Add sufficient water and bring the ingredients to boil on a low flame for 1 hour.
  3. Heat oil in a frying pan and then sauté onion until it turns transparent. Add remaining garlic cloves that have been run through a garlic press and sauté for 1 minute.
  4. Ladle a few cups of hot stock into the frying pan, add the thyme and marjoram twigs, and bring to a boil.
  5. Transfer the ingredients to stockpot, bring to boil and cook for 30 minutes. Remove bay leaf, thyme and marjoram sprigs and discard. Season to taste with salt and pepper and remove from heat. Cool slightly.
  6. In a small bowl, beat egg yolk with sour cream and 1/2 cup hot stock to temper the sour cream. Then return tempered cream to hot soup, whisking until well incorporated. Garnish with strips of fried bacon and serve hot.

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