Try this Antonio Carluccios Stracciatelle Allaglio (Garlic Soup) recipe, or contribute your own.
Suggest a better descriptionMMMMM--------------------------TO SERVE------------------------------- 4 sl Country or ciabatta bread; 1 -1/2cm/ 1/2" (4 to 6) ; thick, well-toasted 2 Garlic cloves; cut in half Extra virgin olive oil Freshly grated parmesan 1 sm Bunc chives; snipped 1 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. Recipe by: Sophie Grigson
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 4 servings | ||
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Calories: 648 | ||
Calories from Fat: 474 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.6g | 70 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 21.9g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 2222.3mg | 684 % | |
Sodium 283.3mg | 10 % | |
Potassium 324.1mg | 9 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.2g | ||
Protein 37.5g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 648
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