by Daniel Rogov
1 liter beef, chicken or vegetable stock
Brush the bread slices with the egg whites and toast in the oven until golden brown. Drop the garlic cloves into boiling water and let boil for 12 - 15 minutes. Drain the garlic, rinse under cold running water and peel. Mash the garlic and then beat together with the egg yolk until the mixture is thick.
In a saucepan or small kettle bring the stock to the boil. Remove from the flame and stir in the garlic mixture. Cook, stirring regularly, until thickened (about 5 minutes) taking care not to let the soup boil. Correct the seasoning with salt and pepper to taste. Sprinkle the soup with the parsley and serve with the bread slices.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.