| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs, Dairy | Grigson | 4 | Servings | |
INGREDIENTS
| 1 | Good chicken or vegetable | |
| stock | ||
| 6 | Garlic cloves, very finely | |
| sliced | ||
| 4 | Egg yolks | |
| 2 | Whole eggs | |
| 6 | T | Double cream |
| Salt and pepper | ||
| 4 | Country or ciabatta bread, 1 | |
| 1/2cm/ 1/2" 4 to | ||
| 6), 6 | ||
| thick well-toasted | ||
| 2 | Garlic cloves, cut in half | |
| Extra virgin olive oil | ||
| Freshly grated parmesan | ||
| 1 | Bunc chives, snipped |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 281
Calories From Fat: 168
Total Fat: 19g
Cholesterol: 310.5mg
Sodium: 694.7mg
Potassium: 129.8mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: <1g
Protein: 22.5g