Garlic Soup [GAPS Friendly]

GAPS Friendly Garlic Soup

Ingredients

• ½ cup cold pressed, extra virgin organic olive oil
• 4 medium sized heads garlic – cloves removed and peeled
• 2 quarts chicken broth (preferably homemade)
• 2 cups filtered water
• 2 parmesan cheese rinds (optional- this is the ends or hard part of your parmesan rind)
• 5 sprigs parsley
• 5 sprigs thyme
• 2 bay leaves (ideally fresh)
• 2 large eggs, beaten
• 2 tablespoons finely grated parmesan (optional)
• salt and pepper
• ¼ teaspoon red pepper flakes to taste

Supplies:Medium Sized Saucepan, Medium Sized Pot, Fine Meshed Strainer

Directions

1. Place garlic cloves, 1-cup chicken broth and olive oil in medium size saucepan and bring to a simmer. Stir frequently. Cook for about 30-35 minutes until garlic is soft and can easily be mashed with the back of a spoon.
2. While the garlic mixture is cooking, bring remaining chicken broth, water, parmesan rinds, parsley, thyme and bay leaves to a boil in a separate pot. Reduce heat to medium and let simmer about 30 minutes or until stock is more flavorful.
3. Transfer garlic mixture to the pot with the chicken broth. Increase the heat to medium and simmer until the stock is infused with garlic flavor. This will take about 10 minutes.
4. Meanwhile, beat eggs and grated parmesan mixture in small bowl until combined.
5. Strain broth through fine mesh strainer, pushing on the solids in the strainer with spoon to extract all the liquid. Return stock to clean soup pot and season with salt and pepper to taste. Stir in red pepper flakes and egg mixture. Keep on low heat.

Important Note: Do not continue heating the soup once the eggs are added. The soup can curdle if heated too high once the egg mixture is added.