Garlic Soup

Cook Time 30 minutes

Servings 4

Ingredients

Extra virgin olive oil for frying

20 garlic cloves, peeled

1 leek, chopped 

1 floury potato, peeled and cubed 

100g pancetta, cut into lardons 

3 tsp vegetable stock powder

1.5L water 

Bouquet garni (parsley, thyme, bay leaf) 

4 slices of stale country bread, cut into 2 cm cubes 

1 egg yolk

A splash of white wine vinegar

Salt

Method

Add the pancetta to the pot and add the whole garlic cloves, leek and potato. Sweat over a low heat for 3 - 4 minutes but do not allow any browning. Add the stock, water, bouquet garni, bring to the boil. Cook on a medium heat for 30 minutes with the lid on.

Meanwhile, make the croutons, add the bread to a pan and coat all over in the oil. Cook over a medium heat, tossing regularly until crisp and golden brown. Season with salt and drain on paper towel.  

Remove the bouquet garni from the soup and then blend until smooth.

In a small bowl, add a splash of vinegar to the yolk and beat slightly with a fork. Stir into the soup.

Pour the soup into serving bowls with a drizzle of extra virgin olive oil and top with croutons.