Garlic Soup with Sage and Ham Butter

When I put garlic soup on the menu at Stars, nothing prepared me for its enormous success. I attribute its continued popularity to its mildness, the result of using cooked garlic. For a garnish I stuffed little profiteroles with a butter made from chopped fresh sage and country ham. In this recipe, I use the same butter, which melts out over the surface of the soup and provides tantalizing bits of flavor as you eat the soup.