This hearty peasant soup is a delicious antidote to winter weather. A toasty topping of chive-and-onion cheese is the perfect complement to the toasted garlic flavour of the soup, but you can also use a sharp crumbly cheddar if that's what you've got on hand.
- 2 tbsp butter
- 10 cloves garlic, finely minced
- 1 tbsp flour
- 6 cups chicken or vegetable stock
- 1/2 cup dry white wine
- 4 eggs, beaten
- 2 tbsp finely minced parsley
- Salt & pepper to taste
- 6 slices slightly stale crusty bread
- 1 cup crumbled chive-and-onion Gloucester cheese
- In a large saucepan, melt butter over low heat. Add garlic and flour, and cook, stirring frequently, for 5-7 minutes or until lightly browned. Stir in stock and wine. Bring the broth to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
- Remove pot from heat. Slowly whisk in the beaten eggs, stirring briskly to ensure the eggs break up into small threads. Add parsley, and season to taste with salt and pepper.
- Distribute the soup between 6 ovenproof soup bowls arranged on a baking sheet. Lay a slice of bread on each bowl, then top with a generous sprinkling of cheese. Place under a hot broiler and cook for 1-2 minutes, or until cheese is melted and lightly browned.
- Serve bubbling hot with some extra bread for dunking (and plenty of breath mints for dessert).
- Category: Soups
- Method: Stovetop
- Cuisine: Spanish