Garlic soup (2) (Zuppa D'aglio (2))
Instructions
With flat side of knife, crush the garlic and let them dry, but do not cook with the oil in a large saucepan.
Add water, meat extract dissolved in warm water, the clean parsley and bay leaf.
Bring to a boil, reduce the heat, cover and let simmer for 40 minutes.
Meanwhile, spread the butter on the bread slices, cut into 4 pieces and toast in the oven at 200 degrees until crisp and slightly will be colorful.
Filter the hot soup and discard garlic, parsley and Bay leaves.
Gently and gradually a cup of soup to egg whites, put the mixture in the saucepan, stir and serve immediately garnished every plate with 2-3 slices of toast.
Ingredients and dosing for 4 persons
- 6 cloves of garlic
- 1 tablespoon of olive oil
- 1 tablespoon of meat extract
- 2 cups of water
- 2 tufts of parsley
- 1 leaf of laurel
- 2 slices of bread without salt
- 1 tablespoon of softened butter
- 2 egg whites well fitted