During Passover, chicken soup plays a starring role in the festivities. It is usually served with matzo balls, but last year I served this unusual version, which is my friend Marilyn Mandel's family recipe and has its roots in Russia. The taste of the garlic completely mellows in cooking and the soup ultimately has a sharp, sweet quality.
- 6 cups chicken stock
- 12 cloves garlic, unpeeled
- 1 tablespoon white vinegar
- Salt and freshly ground pepper
- 3 hardboiled eggs, grated
Add stock and garlic cloves to a large, heavy pot and bring to boil. Reduce heat to medium-low, cover and simmer for 15 minutes. Remove garlic cloves, peel and chop.
Add vinegar and chopped garlic to pot, cover and simmer another 20 minutes. Season with salt and pepper to taste.
Divide grated egg between 6 soup bowls and ladle soup on top. Serves 6.