2 tablespoons olive oil 1 whole head garlic, broken into cloves and peeled 3 green onions (white and light green parts), sliced
2 sprigs fresh thyme 1 quart chicken broth
2 medium red skinned potatoes, scrubbed and diced 2 eggs, room temperature 1/2 cup freshly grated Parmesan cheese Salt and pepper to taste
Heat olive oil in medium saucepan and add garlic, onion and thyme. Saute gently over low heat until garlic begins to soften and caramelize, about 10 minutes. Remove garlic cloves to a bowl. Then smash cloves through a garlic press and return to pan. Add chicken broth and potatoes, and bring to a gentle boil. Let simmer until potatoes are tender, about 10 minutes.
Remove pan from heat. Beat eggs in separate bowl and add 2 tablespoons of heated broth. Stir well, then add mixture to soup, stirring constantly to keep eggs from curdling. When combined, add cheese and stir again. Season with salt and pepper to taste. Remove thyme sprigs and ladle soup into warmed bowls. Serve with toasted baguette slices.
Serves 4 as a first course.
Per serving: 214 calories; 12 g fat (4 g saturated fat; 50 percent calories from fat); 14 g carbohydrates; 114 mg cholesterol; 1,016 mg sodium; 12 g protein; 1.5 g fiber.
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