Source : Best indian Reataurant
Spring garlic: Where good local garlic is concerned, winter can seem a long stretch. By mid- to late autumn all the Australian-grown garlic is finished, except for the mild, large-clove russian variety - this is good to roast as a vegetable but it doesn't have that assertive, pungent flavour.
Serves 4
Posted By : Nirankar Restaurant
Spring garlic: Where good local garlic is concerned, winter can seem a long stretch. By mid- to late autumn all the Australian-grown garlic is finished, except for the mild, large-clove russian variety - this is good to roast as a vegetable but it doesn't have that assertive, pungent flavour.
Method
Finely slice the garlic cloves. Heat oil in a pan and gently, on a low heat, fry garlic until soft but not coloured. Add passata and raise heat, simmering for 5-6 minutes. Add water and bring to boil. Meanwhile, beat eggs with parmesan, then add to soup, stirring for two minutes. Remove from heat, season with salt and pepper and serve with toast.Serves 4
Ingredients
- 4 spring garlic bulbs, cloves
- removed and peeled
- 3 tbsp extra virgin olive oil
- 4 tbsp tomato passata (puree)
- 500ml water
- 3 eggs
- 100g grated parmesan
- Salt and pepper
- 4 slices country-style bread, toasted
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