Garlic soup with sage and ham butter

Original recipe from The Vancouver Sun
Serves 6 to 8

Ingredients	Directions
3 cups chicken stock 15 garlic cloves (unpeeled)	Put the garlic cloves and stock in a saucepan and simmer until the cloves are soft (about 30 minutes). Let cool slightly and then puree and seive.
5 fresh sage leaves 1/4 cup diced country ham or proscuitto 3 tbsp buter salt & freshly ground pepper to taste	Finely chop the sage and ham, and mix into the butter. Season to taste with salt and pepper and leave at room temperature.
1/2 cup light cream 3 egg yolks	Mix the cream and egg yolks together well. Reheat the soup to boiling. Remove from heat and stir in the egg mixture. The soup should thicken slightly. If not, return to heat for a moment but don't let it boil. Ladle into warm soup plates and add a spoonful of the sage-ham butter to the centre of each serving.

Ingredients