This was one of my mother’s favorites (and her notes for me so I wouldn’t mess it up!)

Garlic Soup – Adapted from James Beard’s Beard on Food

Melt 3T. of butter on very low heat

Add 30 cloves of garlic, peeled and simmer for an hour. If it burns or browns throw it out and start over.

Add 6-8 cups of vegetable broth or chicken broth and simmer for 20 minutes.

Using a slotted spoon removed the garlic cloves and puree them in a food mill or ricer and add the puree back to the pot. Add a tiny bit of salt, a few generous grids of the pepper mill and a small bit of nutmeg. Reheat but DO NOT BOIL! Do not let this soup ever boil.

In a small bowl stir 3T. of olive oil together with  beaten 4 egg yolks Add a small amount of soup slowly to the egg yolk to temper them. When the egg yolks are warm, slowly stir them into the soup (slower! or the eggs will curdle!). Serve with Toast Points.