• 4 tablespoons extra virgin olive oil
• 8 cloves garlic
• 4 tablespoons flour
• 1/4 teaspoon freshly ground peppercorns
• 1/4 teaspoon fine sea salt (adjust more or less, depending on broth)
• 1-2 teaspoons snipped fresh thyme, or 1/2 teaspoon dried
• 2 1/2 cups stock (chicken or vegetable)
• 2/3 cup Kosher Chardonnay or Dry Reisling (or more stock)
• 1 egg, lightly beaten
• 3/4 cup milk or half and half
• slivered almonds, for garnish
• freshly snipped parsley

In batter bowl, whisk egg with milk or cream. Your choice: strain the broth mixture or leave as is. Gradually whisk the hot mixture into the egg mixture and reheat without boiling. Taste and correct seasonings as desired.

To serve, scoop into soup bowls and garnish with slivered almonds and snipped parsley. Garlic croutons are good, too!

Garlic -- Soups