Green Garlic Soup

from Chef Erica Holland-Toll of Lark Creek Inn

This recipe was demonstrated at CUESA's Market to Table programs on February 16, 2008.

Serves 2

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INGREDIENTS:

I pound green garlic
3 tablespoons extra-virgin olive oil, plus more for garnish
1 quart chicken stock
1/2 cup white wine
2 eggs
1 slice thick bread
Salt and pepper, to taste
Shaved parmesan, for garnish

PREPARATION:

1. Preheat grill. Thinly slice garlic. In a medium sauce pan, slowly heat the garlic with the olive oil until soft. Deglaze with white wine and reduce completely.
2. Add the chicken stock and simmer for 10 minutes until soup is flavorful. Season with salt and pepper.
3. Meanwhile, brush bread with olive oil and grill until lightly charred.
4. Drop eggs carefully into soup and simmer for 3 minutes until whites are set, but the yolks are still runny. Divide bread between two bowls and carefully remove egg from broth. Set the egg on the bread and ladle a portion of soup over the bread.
5. Drizzle each bowl with olive oil and garnish with shaved parmesan. Serve immediately.