| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Vegetarian |
Cookbook, Restaurant, Soups and s |
5 |
Servings |
INGREDIENTS
| 2 |
qt |
Chicken Stock, or water |
| 2 |
|
Bulbs garlic, separated into cloves, not peeled |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Thyme |
| 2 |
|
Cloves |
| 2 |
|
Bay leaves |
| 6 |
|
Sprigs parsley |
| 2 |
tb |
Olive oil |
| 2 |
|
Pinches saffron, optional |
| 15 |
|
Croutes, (A croute is a slice of baguette 1/4 inch thick, dried in 300 degree oven for 20 to 25 minutes) |
| 4 |
oz |
Asiago cheese, grated, or Parmesan cheese or goat cheese |
| 3 |
tb |
Sun-dried tomatoes, pureed |
| 1 |
|
Egg yolk |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Boil the chicken stock or water, garlic, salt, pepper, thyme, cloves, bay
leaves, parsley, olive oil, and optional saffron together slowly for 45
minutes. Then strain, pushing garlic through a sieve back into the broth.
Spread each croute evenly with some tomato puree, and top generously with
grated Asiago or Parmesan. If you use goat cheese, first spread it onto
croute and then sprinkle tomatoes on top. Press into cheese. Place croutes
on large flat pan and bake at 325 degrees for 5 to 8 minutes. While baking,
whisk the egg yolks for one minute while slowly adding the olive oil, as
you would for mayonnaise.
When ready to serve, place a generous spoonful of the mayonnaise in the
bottom of a heated soup bowl. Add hot soup and stir briefly. Top with 3
warmed cheese croutes.
Note: When prepared with water, the broth can be used as a base for
vegetarian soups.
Source: Margaret S. Fox, Café Beaujolais Typos by Brenda Adams
<adamsmfle@sprintmail.com> posted mc 12/12/96
NOTES : Serves 5 generously and makes about 7 cups.
Posted to MC-Recipe Digest V1 #341
Recipe by: Margaret S. Fox, Café Beaujolais
From: Brenda Adams <adamsfmle@sprintmail.com>
Date: Thu, 12 Dec 1996 19:12:14 -0800
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