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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Halve each garlic clove and remove the germ in the center; discard the germ. Thinly slice the garlic and place in a large saucepan. | 2. Tie the sage, bay leaves, and thyme together with butcher’s twine, or bundle them in a piece of cheesecloth tied closed with twine. Place the herb bundle in the saucepan, along with the water (or water and broth) and the measured salt. Bring to a boil over high heat, reduce the heat to low, and simmer gently for 30 minutes. Discard the herb bundle, keeping the broth at a simmer. | 3. Place the yolks and cheese in a medium bowl and whisk to combine. Add a few ladlefuls of soup to the cheese mixture and whisk until smooth. While whisking the soup in the saucepan, gradually add the cheese-soup mixture in a steady stream (the yolks will thicken the soup somewhat). Remove the pot from the heat and whisk for 1 minute more (if you keep it over the heat too long, the yolks may curdle). Taste the soup and season with salt and pepper as needed. Serve immediately, with a drizzle of olive oil over each portion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	10		peeled	-	-	-	-
sage leaf	6			-	-	-	-
bay leaf	2			-	-	-	-
thyme sprig	2			-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
kosher salt	1	teaspoon		-	-	-	-
egg yolk	6			328.44	3.6618	16.1772	27.0708
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
black pepper			ground	-	-	-	-
extra virgin olive oil	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.