Garlic soup with croutons French

Garlic soup with croutons French


Garlic — 30 small cloves
A bunch of parsley
Vegetable Broth — 0.7 l
Egg yolk — 2 pcs.
Vegetable oil — 5 tbsp
Nutmeg — 2 pinches

For the croutons:

Baton — 2 pieces
Grated cheese — 50 g
Olive oil


1. The longest in cooking — clean pile of garlic, but then you can call assistants. Thus, garlic cleaned.
2. Fry in vegetable oil halved garlic cloves in a non-stick saucepan, stirring well to garlic well browned on all sides.
3. torn off leaves of parsley and toss to garlic.
4. A teaspoon of dry broth diluted in a glass of boiling water and pour into the pan.
5. Refill the remaining water and cook for 10 minutes.
6. At this time, take a loaf, and tear off pieces, put into a mold.
7. Top sprinkled with oil and sprinkle with cheese.
8. Bake until golden state.
9. Garlic directly with greens whisk blender.
10. Put back on fire.
11. Egg yolks separated, lightly beaten with a fork with a small amount of broth.
12. Pour a thin stream into the soup, stirring constantly. Cook until thick, and the thickness regulating the amount of broth.
13. Serve sprinkled black pepper and garnish with croutons with melted cheese.

Bon Appetit!

Garlic soup with croutons French

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