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Ingredients
- 8 cloves garlic, peeled and mashed
- 1/2 cup dry white wine (optional)
- 1 tablespoon olive oil
- 1 pinch rosemary
- 2 quarts chicken broth or vegetable broth
- 1/2 cup light cream
- salt
- 3 egg yolks, beaten
- fresh ground pepper (to your taste)
- 6-8 slices of toasted Italian bread or French bread
- 1/2 teaspoon thyme
- 6-8 slices of toasted Italian bread or French bread
- 1/2 teaspoon sage (or 2 leaves fresh)
- 1 bay leaf
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
6-8 servings
1 hour 20 minutes 10 mins prep
1. Saute garlic in oil until slightly browned.
2. Heat broth and wine until hot but not boiling.
3. Add garlic, oil, spices and herbs, cover and simmer for 1 hour.
4. Remove bay leaf from pot and puree soup.
5. Return pureed soup to pot and continue simmering.
6. Add cream to egg yolks, then add a bit of soup and mix well.
7. Add egg mixture to the pot and simmer for about 5 minutes or until heated through.
8. Place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese.
9. Serve and enjoy!
I used fresh herbs from my garden... I didn't have any white wine, so I used dry white sherry (or maybe that is wine... I don't know!) I toasted slices of a long thin baguette. Since the slices were pretty small in the bowl, I put two in each bowl... I sprinkled the freshly grated parmesan & romano over the toast and ladled in the soup.
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