Episode 11 – Albany / Saratoga / Cooperstown
1 quart of chicken stock
1 bay leaf
1 teaspoon chopped parsley
1 teaspoon chopped thyme
15 gloves of garlic peeled and crushed
1/4 cup roasted garlic
1 whole egg
2 egg yolks
1 1/2 ounces of freshly grated parmesan
1/4 cup of heavy cream
Combine the stock, bay leaf, herbs, peeled garlic, and roasted garlic in a sauce pan. Cook, covered, at a gentle boil, for 40 minutes, puree the soup, then strain through a fine mesh strainer. Return the strained soup to the sauce pan over low heat.
Combine the egg, yolks, cheese and heavy cream in a mixing bowl and whisk until creamy. Slowly whisk this mixture into the soup and heat slowly until soup thickens, season with salt and pepper, then serve in warm bowls.