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Garlic Soup
- Serves
4
- Difficulty
Easy
By Alastair Little and Richard Whittington
Published 1998
This rich soup from the Languedoc in South-Western France uses goose or duck fat, but you can substitute a mixture of butter and olive oil if you have to. Though the recipe calls for 20 cloves of garlic, they cook to a mellow and gentle taste and the result is not at all harsh.
Ingredients
4 slices 2 tbsp 60 g
Method
Brush the slices of baguette with olive oil, spread on a baking tray and
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