John Myers
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Garlic Soup with Parmesan Crostini
The perfect garlic soup with parmesan crostini recipe with a picture and simple step-by-step instructions.
Crostini:
- 40 g Butter
- 25 g Flour
- 450 ml Vegetable or meat broth
- 450 ml Cream
- 2 Eggs
- Salt, pinch of nutmeg
- Chiabatta or white bread as desired
- Parmesan shaved, quantity depends on the number of bread slices
- Skin the garlic cloves and grind or press them finely. Heat the butter in a larger saucepan and dust it with the flour. Sweat everything while stirring (“burn in”), add garlic and sweat briefly. Then immediately deglaze with the broth and simmer everything over medium heat for approx. 5 minutes.
- Whisk the eggs with the cream and pour in while stirring. Increase the heat a little again and bring everything to a boil until the soup is creamy. Season with salt and nutmeg.
Crostini:
- I still had pizza bread left and I used this one. Otherwise, chiabatta, toast or any bread according to your wishes and taste is suitable. To do this, set the oven to 200 ° O / bottom heat and bake the bread covered with the Parmesan for about 10 minutes.
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