---------- Recipe via Meal-Master (tm) v8.04
       Title: Mediterranean Garlic Soup
  Categories: New, Text, Import
       Yield: 6 servings
         5 lg heads of garlic
         2 c  white onions -- sliced
         3 TB vegetable oil
         2 qt rich chicken or vegetable
   :          stock
         1 c  dry white wine
         1 lg bay leaf
         1 TB chopped fresh sage leaves (1
   :       ts drie
         3    Whole cloves
   :          salt and freshly ground
   :          white pepper
   :       dr fresh lemon juice
       1/3 c  olive oil
         4    egg yolks
   :          <<garnish>>
   :          toasted sour dough croutons
   :          fresh grated Asiago or
   :          Gruyere cheese
   :          fresh chopped chives
   Separate garlic into cloves and crush slightly with
   side of knife. Do not peel.
   Add garlic, onions and vegetable oil to a soup pot and
   saute until onions just begin to soften. Do not brown.
   Add stock, wine, bay, sage and cloves. Bring to a
   boil, reduce heat and simmer partially covered for 45
   minutes. Strain pressing down firmly on the solids to
   extract all flavor. Return soup to pot and correct
   seasoning with salt, pepper and lemon juice.
   In a bowl, whisk olive oil into egg yolks by drops to
   form an emulsion (mayonnaise). At serving time, beat 1
   cup of hot soup into emulsion in a thin stream.
   Gradually beat in remaining soup. Return to pot and
   reheat gently being careful not to over heat or egg
   will scramble. Serve immediately garnished with
   croutons, cheese and chives.
   Yield: 6 to 8 servings
   Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
   Recipe By     : COOKING RIGHT SHOW #CR9601
                                         Date: 09/26/96