Creamy Garlic Soup

Ingredients

• 12 cloves of garlic
• 1 stalk of sage
• 1 l vegetable broth
• 2 Bay leaves
• 100 g grated Parmesan
• 2 egg yolks
• 50 ml heavy cream
• 1 tbsp Lemon Juice
• 1 tsp sharp mustard
• Salt
• Pepper
• 4 slices toasted whole‑grain baguette
• a handful of parsley

Instructions

1. 1.

   Peel the garlic. Wash and dry the sage. Bring the vegetable broth with the bay leaves to a boil. Add the garlic and sage, cover loosely, and simmer for about 15 minutes. Remove the bay leaves, 4 cloves of garlic for garnish, and the sage. Puree the soup finely with an immersion blender.

2. 2.

   Whisk together the Parmesan, egg yolks, and heavy cream. Take the soup off the heat and stir in the cheese mixture. Season with lemon juice, mustard, salt, and pepper. Divide the hot soup into four bowls.

3. 3.

   For garnish place a toasted baguette slice on each bowl, top it with a reserved garlic clove, and serve with parsley.