Recipe: Herbs and Garlic Soup with Variations

HERBS AND GARLIC SOUP

5 cups of water
8 garlic cloves, peeled, crushed
1 sprig of sage (or 1 teaspoon dry sage)
1 twig of thyme (or 1 teaspoon dry thyme)
1 bay leaf
1 (5-inch) piece of orange rind
Salt and freshly ground black pepper to taste
1 tablespoon fruity olive oil

Bring the 5 cups water to a boil. Trim the garlic cloves. Add garlic, herbs, orange rind, and salt to the water; bring to a boil. Lower flame, simmer uncovered for 20 minutes.

Pour through a sieve, pressing with a spoon the juice out of the garlic. Check seasoning add salt to pepper and olive oil. Serve.

VARIATIONS:

OR, FOR A RICHER VERSION:
Add 4 ounces angel hair fine pasta (vermicelli) and cook for about 5 more minutes. Serve sprinkled with salt pepper and olive oil.

OR, FOR A MORE LUSCIOUS VERSION:
Beat 2 egg yolks and 1 teaspoon red wine vinegar for a minute and - off heat - add a little hot soup to it then stir the whole mixture into the hot broth . Pour at once into a warm tureen, sprinkle with 2 tablespoons grated Swiss or Parmesan cheese, then olive oil and serve.

Makes 4 servings
From: linda/tennessee