| 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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