Garlic Sage Velvet Soup This creamy and flavorful garlic soup combines the richness of homemade mayonnaise with the aromatic essence of sage. Perfect as a comforting starter or a light lunch. Ingredients 64 ounces chicken stock small bunch fresh sage 1 large head of garlic mayonnaise 2/3 cup olive oil, or other vegetable oil you prefer 1 large egg, separated 1 tsp Dijon mustard pinch salt Instructions Heat the chicken stock and sage in a large Dutch oven or stock pot. Bring to a simmer and then simmer very gently while you prep your garlic. Remove the skins from the garlic cloves and slice them in half lengthwise. Remove the little embryonic shoot, as these can be bitter. Use the tip of a sharp knife or a toothpick to pry them out and discard. Bring a small saucepan of water to a boil and add the garlic cloves. Boil for 3-4 minutes. Drain the cloves. Use the back of a fork to mash the softened garlic until finely mashed. Add the mashed garlic to the stock and continue to gently simmer for 10 minutes. Now make the mayonnaise. Put the egg yolk, mustard, salt, and oil in a small jar, just wide enough to fit your immersion blender. Reserve the egg white for later. Place the blender head at the bottom of the jar and blend, gently lifting the blender slightly to emulsify the ingredients. If the mayonnaise does not thicken, add the reserved egg white and blend again. Strain the soup if you prefer a velvety smooth texture, then return it to the pot. Take a ladle-ful of the hot soup and stir it into your mayonnaise to temper it. Immediately stir the mayonnaise into the soup pot, whisking as you add it. Bring the soup back on the stove and heat until warmed through, but do not let it boil to avoid curdling. Serve with crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.