Toasted Soup

1. 1

   In a heavy saucepan, brown the garlic and flour in heated oil, stirring constantly over low heat, 3-5 minutes.

2. 2

   Add the chicken stock and mix well, scraping all the flour from the sides of the pan. Simmer 20 minutes, skimming occasionally. Pass the mixture through a sieve, discarding the garlic and any lumps of flour.

3. 3

   In a clean pan, bring the mixture to a boil and slowly add the beaten eggs, continuously beating with a fork during the process. Return to the boil, remove immediately from the heat, and serve with croutons and freshly ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.