Recipe: Corsican Garlic-Potato Soup

My husband, if you recall from the last post, wasn't feeling particularly well the day of our culinary adventure. It was quite providential I'd planned this soup. It makes for a nice, simple alternative to chicken soup for soothing scratchy throats. The flavors are much milder than say a French onion soup, so if you want a big garlic flavor I recommend using more than the one bulb of garlic called for in the recipe.

Slice and cube (put into a bowl of water to prevent browning)

Crush the garlic with the flat of a butcher knife, but do not chop or mince

Add them to hot olive oil in a deep pan on the stovetop and cook to release aromas but not brown

Sprinkle in the fresh herbs

Simmer, partially covered, then add some stock to egg yolks and return to pot to thicken

Serve over a thin slice of bread with some garlic toast on top