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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Professional-grade blender — silky purees, hot soups, nut butters
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Professional-grade blender — silky purees, hot soups, nut butters
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Crush the garlic. Put the oil and butter into a stock pot, add the garlic and onion, and cook them gently for 20 minutes, until soft but not brown. Add the flour and stir to make a roux. Cook for a few minutes, then stir in the wine vinegar, stock and 4 cups water. Simmer for about 30 minutes. When ready to serve the soup, whisk in the lightly beaten egg yolks. Put the croutons into eight soup bowls and pour the hot soup over the croutons. COOK'S TIP:. When adding egg yolks to thicken a soup, reheat the soup gently but do not bring it back to a boil, otherwise the egg will curdle. VARIATION:. Toast small slices of French baguette, top with grated cheddar or parmesan cheese, and broil until the cheese melts.