Easy Garlic-Sage Soup

Just a few weeks ago, I was lamenting the end of winter. Yes, I like winter and I’m going to miss fires in the fireplaces, crockpot hot chocolate and sledding with my kids.

But as I look out my window and see the buds forming on the trees, I realize that Spring has started to “spring” and that glorious seasonal produce will soon be here! To celebrate, I’m cooking up some garlic-sage soup.

Why garlic-sage soup? Fresh sage is good in a lot of spring /summer dishes and garlic takes care of all of the left over winter colds. This soup is light ( so don’t be shy with the salt), tasty and super garlicky. Apparently it’s a good cure for a hangover too! Enjoy!

Easy Garlic-Sage Soup

Ingredients:

• 1 head of garlic, cloves peeled and sliced
• 6 fresh sage leaves
• 2 bay leaves
• 2 large thyme sprigs
• 3 cups water and 3 cups chicken or vegetable broth
• A good pinch of kosher salt, plus more as needed
• 6 large egg yolks, slightly beaten
• Parmesan cheese, thickly sliced or grated (personal preference)
• 1 fresh baguette, sliced
• Ground black pepper
• Olive oil for brushing and drizzling

Directions:

1. In a soup pot, combine the garlic, sage, thyme, water and chicken broth and bring to a boil.
2. Reduce heat to low and simmer, uncovered for 25 minutes.
3. Preheat oven to 350
4. Brush the baguette slices with olive oil and a sprinkle of salt and pepper.
5. Toast for 10 minutes until crispy.
6. Add a little hot soup to the egg yolks and slowly pour the yolk mixture back into the soup.
7. Season with salt and pepper as needed.
8. Ladle soup into bowls and place a slice of bread on top.
9. Top bread with parmesan cheese and a sage leaf.
10. Serve immediately, with a drizzle of olive oil over each portion.