Spring garlic and egg soup
- 4 bulbs spring garlic, cloves removed and peeled
- 3 tbsp extra virgin olive oil
- 5 tbsp tomato puree
- 3 eggs
- 100g parmesan, grated
- Salt and pepper
- 4 slices sourdough or country-style bread, toasted, to serve
Fresh spring garlic is sweeter and gentler than its dried sibling.
Method
Thinly slice garlic cloves. In a pot, heat olive oil on low heat and lightly poach garlic with lid on until transparent and soft. Make sure garlic doesn't colour. Raise heat to moderate. Add tomato puree and simmer for five minutes. Add 500ml water and boil. Beat eggs and parmesan in a bowl and mix into soup. Season with salt and pepper and serve with toast.
Serves 4
