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Hangover Soup
Category: Soups, Hot
Serves: 8+
Rating:
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Ingredients:
2 large heads garlic, separated into cloves, unpeeled 6 c. Chicken Stock 3 whole cloves Good-sized pinch dried leaf sage Good-sized pinch dried leaf thyme Several sprigs fresh parsley Salt and freshly ground pepper 2 c. tomato or V8 juice 3/4 c. uncooked small pasta (baby shells, small elbows, alphabets) 3 egg yolks 6 - 8 whole wheat bread croutes 6 oz. sharp Cheddar or Jack cheese, grated Finely minced fresh parsley or cilantro, for garnish 1 ripe avocado, pitted, peeled and sliced, for garnish
Directions:
In a large soup pot, combine the garlic, stock, cloves, sage, thyme, parsley and some salt (go easy). Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered, 45 -60 minutes. Strain the soup, pressing down the solids to extract most of the garlic from the peel. Scrape any garlic purée from the underside of the strainer into the broth. Discard the peels and the spent herbs. Add the tomato or V8 juice and bring to a boil. Drop in the past and let cook until done, about 5 mintues for alphabets, 10 minutes for the larger shapes. Meanwhile, beat the egg yolks in a small bowl. Put a croute in each soup bowl and top with a handful of grated cheese. When the pasta is done, ladle out a little of the hot soup into the beaten egg yolk, whisk together, then whisk this mixture into the soup pot. the soup should thicken almost immediately. Remove the pot from the heat, ladle the soup over the cheese-covered croutes. Garnish with a sprinkle of parsley or cilantro and top with a few slices of ripe avocado.