Recipe courtesy of Michele Urvater
Episode: Lamb Kebob Menu
Total:
50 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Bring stock to a boil in a nonreactive saucepan (do not use aluminum which will react with eggs which come into play later on).

Add bay leaf, sage, thyme and garlic cloves and cook, covered, at a bare simmer for 30 minutes.

Strain broth and discard herbs; pass and press garlic through to liquid and season to taste with salt. In a mixing bowl combine the cheese with egg and yolk, olive oil and pepper to taste. Everything can be done in advance up to this point.

Just before serving, reheat the soup and drizzle a ladleful of hot soup into the egg and oil mixture to temper the eggs. Pour this tempered mixture back into the soup and whisk continuously over low heat until the soup thickens slightly. Take care not to over heat or the eggs will curdle.

Set a piece of French bread crouton in center of soup plate and ladle soup over the top. Garnish with parsley.

IDEAS YOU'LL LOVE

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Garlic Shrimp

Recipe courtesy of Mike's Huli Huli Chicken

Garlic Shrimp Scampi

Recipe courtesy of Juan-Carlos Cruz

Winter Squash Soup

Recipe courtesy of Ina Garten

Lentil Soup

Recipe courtesy of Alton Brown

Spicy Lemon Garlic Shrimp

Recipe courtesy of Ree Drummond

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

French Onion Soup

Recipe courtesy of Keri Poulios

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking