The Wife has been under the weather all week with a sinus infection, and being "in the family way" she can't take any anti-biotics for it. Looking for healing recipes, I came across this recipe on CHOW, and modified it only slightly - adding a large can of tomatoes.
3 Tbsp Minced Garlic
6 Fresh Sage Leaves
2 Bay Leaves
2 Large Thyme Springs
4 Cups Chicken Broth
2 Cups Water
1 tsp Salt
1 28 OZ Can of Whole Tomatoes
6 Large Egg Yolks
1 Cup Grated Parmesan
Freshly Ground Black Pepper
Olive Oil for Garnish
In a dutch oven, melt your butter over medium heat and add your and warm until fragrant. Stir in you Sage, Bay and Thyme and let cook for a minute or two. Add in your broth and water and salt and bring to a boil. Reduce heat to low and simmer for 30 minutes. Discard your Bay, Sage and Thyme - and keep your broth at a simmer.
Stir in your whole tomatoes and bring back to a simmer. Allow mixture to simmer for 10 minutes.
In a separate bowl, combine your Parmesan and egg yolks. You'll want to temper your egg before adding it to the soup so the egg doesn't "cook" like scrambled eggs, but rather stays creamy and liquidy, and unidentifiable as eggs.
To temper - you'll want to ladle a small amount of your hot soup into your egg mixture and stir. This will warm the eggs without cooking them and enable you to add them to your soup without getting an egg-drop soup consistency.
Now - take out your handy-dandy immersion blender (or transfer soup to a food processor and mix) and blend until smooth. Return mixture to a simmer.
Remove your soup from the heat, and while whisking, slowly add your tempered egg mixture to the hot soup.
Return to heat, and run your immersion blender through one more time to give it a velvety consistency.
Serve Immediately with a drizzle of olive oil.
For The Wife, I paired this with a grilled fontina cheese sandwich.
Hope this cures what ails your household! Enjoy!