Sautee the garlic cloves gently, without bruising, in the olive
oil for ten minutes.
Transfer them to a soup pot and add the stock and the
seasonings. Cook for thirty minutes. Take out the garlic cloves.
Pour the soup into bowls; add the toast rounds, two for each
bowl, and garnish with the Parmesan cheese.
Place the garlic cloves in a bowl and set it on the table. I would spread one or
two cloves on a piece of toast, sprinkle a little salt and eat it.
T = tablespoon
t = teaspoon
EVOO = Extra Virgin Olive Oil
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