Garlic Soup with Poached Egg and Parmesan
- 250 gm peeled garlic cloves
- 1 cup water
- 1 litre chicken stock
- 100ml extra virgin olive oil
- 1 Tbsp thyme leaves (tied in muslin)
- 3 teaspoons salt
- 2 teaspoons freshly ground white pepper
- 2 Tbsp fresh breadcrumbs
- 2 Tbsp strained lemon juice
- 6 slices sourdough baguette
- 6 eggs
- Parmesan cheese, shaved, to garnish
Place garlic cloves in small saucepan with the water. Bring to the boil, reduce heat to very low, cover and simmer for about 20 minutes, until very soft. Add the stock and thyme, bring to the boil, then reduce heat and simmer for a further 15 minutes. Strain and retain stock, reserving garlic cloves and discarding thyme. Add salt and pepper to the stock.
Preheat the oven to 150°C. Puree the reserved garlic cloves with the breadcrumbs, lemon juice and the extra virgin olive oil. Taste and add extra salt and pepper if necessary. Add half the puree to the stock and mix well. Check seasoning again.
Brush bread slices with extra virgin olive oil and bake for about 10 minutes, until golden. Spread with the remaining garlic puree.
Three quarters fill a large frying pan with water. Bring to the boil, then reduce heat to a simmer. Break in the eggs and poach for 2-3 minutes.
Place a bread slice in each soup bowl, top with an egg, then gently pour over soup and garnish with Parmesan shavings.