Ingredients
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8 cloves garlic, peeled and mashed
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1 tablespoon olive oil
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2 quarts chicken broth or 2 quarts vegetable broth
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salt
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1/2 teaspoon thyme
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1/2 teaspoon sage (or 2 leaves fresh)
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1 bay leaf
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1/2 cup dry white wine
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1 pinch rosemary
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1/2 cup light cream
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3 egg yolks, beaten
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6 -8 slices of toasted Italian bread or 6 -8 slices French bread
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1/2 cup freshly grated parmesan cheese or 1/2 cup romano cheese
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fresh ground pepper (to your taste)
Instructions
- Saute garlic in oil until slightly browned.
- Heat broth and wine until hot but not boiling.
- Add garlic, oil, spices and herbs, cover and simmer for 1 hour.
- Remove bay leaf from pot and puree soup.
- Return pureed soup to pot and continue simmering.
- Add cream to egg yolks, then add a bit of soup and mix well.
- Add egg mixture to the pot and simmer for about 5 minutes or until heated through.
- Place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese.
- Serve and enjoy!