[Update my dinner status], I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 c Garlic cloves; peeled
- 4 c Chicken stock
- 4 sl Baguette; plus 6 slices
- 1 c Creme fraiche
- 1/2 c Fromage blanc; or fresh goat
- 6 Egg yolks
Preparation
Place garlic cloves in a saucepan with 3 cups water and bring to a boil. Drain and repeat process twice. Return thrice-cooked garlic to saucepan, add chicken stock and 4 slices of bread and bring to a boil. Reduce by one quarter. Add creme fraiche and return to a boil. Remove from heat and season with salt and pepper. Blend until smooth with submersion blender and place on low heat until ready to serve. Meanwhile, toast 6 slices of baguette and smear with fromage blanc. To serve, remove from heat, whisk in egg yolks and divide among 6 hot bowls. Place 1 crouton in each bowl and garnish with chives. Yield: 6 servings Notes: Recipes for #ME1A09 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO # ME1A09 Posted to MC-Recipe Digest V1 #1045 by Sue on Jan 26, 1998
