- 2 tbsp butter
- 10 cloves garlic, minced
- 1 tbsp flour
- 6 cups beef broth
- 2 tbsp chopped fresh parsley
- 1/4 tsp pepper
- salt to taste
- 4 eggs beaten
- 6 slices baguette, toasted
- 1 1/4 cups shredded Swiss cheese
- 1 1/4 cups shredded mozzarella
In a large saucepan, melt the butter over low heat. Add garlic and flour. Cook, stirring often, until lightly browned, 3 to 5 minutes. Stir in the broth, parsley, and pepper. Bring to boil over high heat, stirring constantly. Reduce heat to low; simmer, covered for 20 minutes. Taste and add salt if necessary. (The soup can be prepared ahead to this point, cooled, covered, and refrigerated up to 1 day. Bring to a simmer before proceeding with recipe.)
Slowly whisk the eggs into the soup. Heat gently, but do not boil or let the soup get too hot or the eggs will curdle. Place 6 warmed oven-proof soup bowls on a baking sheet. Ladle the soup into bowls and place a slice of toast on each. Sprinkle the cheese evenly over the toast. Place under a hot broiler element and broil until the cheese melts, 1 to 2 minutes. Serve at once.
Serves 6.
