Name: Antonio Carluccio's Stracciatelle All'aglio (Garlic Soup)
Ingredients: 1 l Good chicken or vegetable stock; 6 Garlic cloves; very finely sliced; 4 Egg yolks; 2 Whole eggs; 6 tb Double cream; Salt and pepper; 4 sl Country or ciabatta bread; 1 1/2cm/ 1/2" (4 to; 6); ; thick, well-toasted; 2 Garlic cloves; cut in half; Extra virgin olive oil; Freshly grated parmesan; 1 sm Bunc chives; snipped

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs, Dairy		Grigson	4	servings

INGREDIENTS

1	l	Good chicken or vegetable stock
6		Garlic cloves; very finely sliced
4		Egg yolks
2		Whole eggs
6	tb	Double cream
		Salt and pepper
4	sl	Country or ciabatta bread; 1 1/2cm/ 1/2" (4 to
		6)
		; thick, well-toasted
2		Garlic cloves; cut in half
		Extra virgin olive oil
		Freshly grated parmesan
1	sm	Bunc chives; snipped

INSTRUCTIONS

TO SERVE
1 Bring the stock to the boil in a saucepan, add the slices of garlic
and boil for another 3-5 minutes. While the stock boils, rub each
bread slice with the cut side of a garlic clove and drizzle about 1
tsp olive oil over it.
2 Pile the slices of bread up on a warm plate. In a bowl, beat the egg
yolks and whole eggs together, and whisk in the double cream. Season.
3 Pour the egg mixture into the boiling soup, whisking constantly.
Quickly draw the pan off the heat and whisk for a few seconds more
until done.
4 Pour the soup into individual serving bowls and sprinkle thickly
with parmesan. Place the bread on the soup, pressing down a little so
that it soaks up some of the broth. Sprinkle with the chives and
serve immediately.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.

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