Garlic Soup With Gruyere Crouton
Ingredients
- 50 cloves of garlic (3 to 4 heads), separated and crushed in skins
- 4 ounces pancetta or bacon
- 3 tablespoons flour
- 6 cups beef stock (or veal stock), warm
- 1/2 cup dry white wine
- 3 egg yolks
- 1/4 cup parsley, chopped
- 1 cup shredded gruyere cheese
- 4 to 6 pieces of baguette or country bread, lightly toasted
- salt and pepper to taste
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