Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1000 Milliliter | Good chicken or vegetable stock |
6 | Garlic cloves; very finely sliced |
4 | egg yolks |
2 | eggs whole |
6 Esslöffel | Double cream |
| salt |
| pepper |
4 Scheibe | Country or ciabatta bread; 1 1/2cm/ 1/2" (4 to |
| 6) |
| Thick, well-toasted |
2 | Garlic cloves; cut in half |
| olive oil extra virgin |
| parmesan freshly grated |
1 klein | Bunc chives; snipped |
1 Bring the stock to the boil in a saucepan, add the slices of garlic and boil for another 3-5 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.
|
|
Anmerkungen zum Rezept:
keine |