John Myers
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Garlic Foam Soup with Baked Sage
The perfect garlic foam soup with baked sage recipe with a picture and simple step-by-step instructions.
- 12 Pc. Sage leaves large
- Pepper
- Freshly grated nutmeg
- 1 Msp Ground cloves
- 2 Pc. Egg
- 100 g Flour
- 2 l Broth
- 1 Pc. Garlic bulb
- 100 ml Milk
- 250 g Clarified butter
- 150 g Whipped cream
- 3 Pc. Bay leaf
- Salt
- Fat for deep-frying
Soup
- Approx. Peel off 4 cloves of garlic and press into the broth (homemade vegetable broth, alternatively from the glass), add bay leaves, cloves, nutmeg and pepper, bring to the boil and simmer for 20 minutes over low heat, season with salt and pepper.
Sage leaves
- Rinse the sage leaves. Separate one egg and beat the egg whites until stiff. Mix the flour, egg yolk, milk and a pinch of salt into a liquid dough, then fold the egg white into the dough and let it rest for 15 minutes. Heat the fat to 180 degrees (wooden spoon test). Then pull the large sage leaves through the dough and fry until crispy in the hot fat and drain on kitchen paper.
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