2 lg. heads of garlic, peeled & minced
2 c. chicken stock or canned broth
2 c. beef stock or canned broth
1 tbsp. cornstarch, dissolved in 1 tbsp. water
2 c. heavy cream, scalded
2 lg. egg yolks, beaten well

Combine garlic and the stock and simmer the mixture for 5 minutes. Blend the stock in a blender until smooth. Return to pan and whisk in the cornstarch and boil for 10 seconds, stirring continually. Add the scalded cream and heat the soup until it is hot. In a small bowl add 1/2 cup of the soup to the egg yolks in a stream, whisking, add the mixture to the soup, stirring until it is thickened slightly. Do not boil. Serves 6.