Wild garlic soup

Wild garlic soup

Zuppa d'aglio selvatico

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
18 wild garlic leaves
6 large eggs
55g parmesan, grated
salt
pepper
1.2 litres Chicken stock
or 1.2 litres Vegetable stock
55g unsalted butter, softened
4 large slices brown bread, toasted

Method

  1. Cut 12 of the wild garlic leaves into small strips, and finely chop the remainder. Beat the eggs with a whisk in a large bowl, and then add the Parmesan and some salt and pepper to taste.
  2. Bring the stock to a simmer, and when it is boiling, pour a little at a time on to the egg mixture and whisk immediately. This should result in the egg coagulating to form a thick soup. Ladle into hot bowls and sprinkle the strips of garlic leaves on top. Mix the finely chopped garlic leaves with the softened butter and spread on the toast. Serve this with the soup.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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