Ingredients
Units
Scale
- 2 quarts chicken stock
- 1/2 cup apple cider
- 1/2 cup dark beer such as Heineken
- 3 heads of garlic, cloves separated and peeled
- 1 head of roasted garlic, pulp squeezed out of cloves
- 3 large potatoes, peeled and roughly cut into small pieces
- 2 teaspoons salt
- 2 tablespoons freshly ground pepper
- 2 1/2 tablespoons thyme
- 3 cloves, ground to a powder
- 2 bay leaves
- 6 sprigs parsley
- 3 pinches of nutmeg
- 2 tablespoons bacon fat
- 1 egg yolk
- 2 tablespoons olive oil
- Bacon fat
- Parsley
- Rye croutons
- Sprigs of fresh thyme
Instructions
- Boil the chicken stock, beer, cider, garlic, potatoes, salt, pepper, thyme, cloves, nutmeg, bay leaves, parsley, and bacon fat together slowly for 45 minutes.
- Remove bay leaves and puree the soup with an immersion blender (or let cool and put into a food processor) until smooth.
- Whisk the egg yolks for one minute while slowly adding the olive oil, as you would for mayonnaise.
- Put bacon fat and parsley in a blender, combine to make a dark green oil.
- When ready to serve, place a generous spoonful of the mayonnaise in the bottom of a heated soup bowl.
- Add hot (or reheated) soup and stir briefly. Decorate soup with drops of the parsley oil, croutons and thyme sprigs and serve.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 613.74 kcal
- Sugar: 13.24 g
- Sodium: 1893.15 mg
- Fat: 20.61 g
- Saturated Fat: 5.54 g
- Trans Fat: 0.0 g
- Carbohydrates: 86.15 g
- Fiber: 8.62 g
- Protein: 21.6 g
- Cholesterol: 57.06 mg
