The kitchen is clean, I've looked through a soup recipe book and marked some possible things to try in the near future. Now I've got laundry in front of me and the cooking channel on. I feel like a good wife today. I like the days where I feel like that.
Ingredients: 12 large garlic cloves, peeled, 1 tbsp olive oil, 1 tbsp melted butter, 1 small onion, finely chopped, 2 tbsp, white wine vinegar, 4 cups good chicken stock, 2 egg yolks, lightly beaten, bread croutons, fried in butter (to serve)
Crush the garlic. Put the oil and butter into a pan, 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 over the hot soup. (When adding egg yolks to thicken a soup, reheat the soup gently but do not bring it back to the boil, otherwise the egg will curdle.) (serves about 8 people)