Recipe - Antonio Carluccios Stracciatelle Allaglio (Garlic Soup)

1 l Good chicken or vegetable
stock
6 Garlic cloves; very finely
cut or sliced up
4 Egg yolks
2 Whole eggs
6 tablespoon Double cream
Salt and pepper

TO SERVE
4 sl Country or ciabatta bread; 1
1/2cm/ 1/2" (4 to
6)
; thick, welltoasted
2 Garlic cloves; cut in half
Extra virgin olive oil
Freshly grated parmesan
1 small Bunc chives; snipped

1 Bring the stock to the boil in a saucepan, add the slices of garlic
and boil for another 35 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.