1 Head garlic, peeled and
1 qt Chicken broth
2 md Onions, peeled and sliced
Whole cardomom pods
Some other herbs, if
4 Eggs separated
Juice of one lime
Melt 1 tablespoon butter in a skillet. When it quits foaming, add 1
tablespoon of olive oil. Add the garlic and onion and saute until limp but
not browned. Add herbs.
Meanwhile, heat the chicken broth (the original poster here adamantly
specifies no bouillon -- for those of you who can remember back that far,
this was the recipe that spawned the "Bouillon is Evil" thread). Toss in
10-20 cadomom pods. Add the sauteed garlic and onion. Use a little bit of
broth to deglaze the skillet and add that to the broth. Simmer for half an
hour. Remove onions and garlic and press through a strainer (I zapped them
in the food processor) and return to broth.
Whisk a tablespoon of olive oil into the yolks and whisk into the soup
(you'll probably want to add a bit of the hot broth to the yolks first).
Add the juice of the lime. Whisk a little bit of water into the egg
whites. Just before serving, swirl the broth and add the whites quickly in
a thin stream.
Source: The Internet Cookbook
* The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA
Posted to MC-Recipe Digest V1 #707 by Lisa Clarke
on Aug 1,