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| 2 ca. 1 Liter | Chicken Stock, or water |
| 2 | Bulbs garlic, separated into cloves, not peeled |
| 2 Teelöffel | salt |
| 1/4 Teelöffel | pepper ground |
| 1/4 Teelöffel | thyme |
| 2 | cloves |
| 2 | bay leaves |
| 6 | parsley sprig |
| 2 Esslöffel | olive oil |
| 2 | Pinches saffron, optional |
| 15 | Croutes, (A croute is a slice of baguette 1/4 inch thick, dried in 300 degree oven for 20 to 25 minutes) |
| 4 x ca. 30 g | Asiago cheese, grated, or Parmesan cheese or goat cheese |
| 3 Esslöffel | Sun-dried tomatoes, pureed |
| 1 | egg yolk |
| 2 Esslöffel | olive oil |
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Boil the chicken stock or water, garlic, salt, pepper, thyme, cloves, bay leaves, parsley, olive oil, and optional saffron together slowly for 45 minutes. Then strain, pushing garlic through a sieve back into the broth.
Spread each croute evenly with some tomato puree, and top generously with grated Asiago or Parmesan. If you use goat cheese, first spread it onto croute and then sprinkle tomatoes on top. Press into cheese. Place croutes on large flat pan and bake at 325 degrees for 5 to 8 minutes. While baking, whisk the egg yolks for one minute while slowly adding the olive oil, as you would for mayonnaise.
When ready to serve, place a generous spoonful of the mayonnaise in the bottom of a heated soup bowl. Add hot soup and stir briefly. Top with 3 warmed cheese croutes.
vegetarian soups.
<adamsmfle@sprintmail.com> posted mc 12/12/96
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