From a regional newspaper.
Yield: 4 servings
3 tablespoons extra-virgin olive oil
4 whole garlic bulbs, separated into cloves, peeled and thinly sliced
2 teaspoons fresh thyme leaves
6 cups chicken stock
Salt and pepper
1 tablespoon white or Champagne vinegar
1. Place the olive oil in a saucepan and turn the heat to medium; immediately add the garlic and thyme. Cook, stirring occasionally, until the garlic has a translucent appearance and begins to soften, about 10 minutes.
2. Add the chicken stock and bring to a boil over high heat. Reduce the heat to medium — you want the soup to be bubbling, but not furiously — and cook, stirring occasionally, until the liquid is reduced by about half and the garlic is very tender, about 15 minutes. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days).
3. Season the soup to taste with salt and pepper and reduce the heat as low as possible. Beat the eggs with the vinegar and gently whisk into the soup; the eggs will cook in shreds and thicken the soup. Taste and add more salt, pepper or vinegar if you like; the vinegar should make its presence felt, but not too boldly. Serve.
Per serving: 306 calories; 17g fat; 3g saturated fat; 104mg cholesterol; 14g protein; 23g carbohydrate; 6g sugar; 1g fiber; 555mg sodium; 81mg calcium.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi T" <email@example.com>
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