Provencal Garlic Soup

Posted by in Recipes on Mar 14, 2013 . .

2 Heads garlic, seperated into cloves and peeled
4 cups homemade chicken stock or canned reduced-sodium, reduced-fat broth
2 tsp chopped fresh thyme, or 1 tsp dried thyme
4 thin slices french bread
3 to 4 Tbsp Olive Cart California Picual Extra Virgin Olive Oil
2 eggs
1/3 cup grated parmesan Cheese
Olive Cart Michigan Flaked Sea Salt
Freshly cracked Olive Cart Black Peppercorns to taste

In a soup ot over medium heat, combine the whole garlic cloves, chicken stock or broth, and thyme. Bring to a boil, reduce the heat to medium, and cook until the carlic can be easily pierced with a fork, about 10 minutes.

Meanwhile, toast the bread slices and brush on one side with some of the Olive Cart Chilean Picual Extra Virgin Olive Oil. Set aside.

In a small bowl, combine the eggs and cheese and whisk together with a fork. Whisk a few tablespoons of the hot soup into the egg mixture, then pour the mixture into the soup pot, while stirring constanly. Season with salt and pepper.

Ladle the soup into warmed bowls, top with the toasted bread slices, and drizzle some of the remaining olive oil over each bowl. Serve at once

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