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Associate.com - Share Your Recipe!

Recipe Name: Antonio Carluccio's Stracciatelle All'aglio (garlic Soup) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Good chicken or vegetable
stock
6 Garlic cloves, very finely
sliced
4 Egg yolks
2 Whole eggs
6 Tablespoon(s) Double cream
Salt and pepper
4 Country or ciabatta bread, 1
1/2cm/ 1/2" 4 to
6), 6
thick well-toasted
2 Garlic cloves, cut in half
Extra virgin olive oil
Freshly grated parmesan
1 Bunc chives, snipped
Directions:
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. Converted by
MC_Buster. Recipe by: Sophie Grigson Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 281
Calories From Fat: 168
Total Fat: 19g
Cholesterol: 310.5mg
Sodium: 694.7mg
Potassium: 129.8mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: <1g
Protein: 22.5g


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