Description
Esta publicación está disponible en:
Ingredients
- 12 wholemeal mini toasts
- 3 garlic cloves , peeled
- 1Lmineral water
- 50ml extra virgen olive oi and salt
- 50g grated cheese,preferably Emmental
Preparation
- In a pan large enough to cook the soup in ,fry the 3 whole cloves of garlic in the olive oil for 1 minute .
- Add the toast and the Bowling water and cook for 4 minutes
- Liquidize and season.
- Portion the soup into consomé cups and sprinkle the grated cheese over the top of each one .
- FInally ,place the cups under a red-hot grill untilthe cheese melts to form a golden crust on top .
• CR 20 de Mont Ferrant – D.O. Cava • Oloroso Seco Don Nuño de Bodegas Lustau – D.O. Jerez • Malvasia Seca de Sitges de Hospital Sant Joan Baptisa Llegat Llopis – V.T. Catalunya
