Number of servings : 4
Prep time: 15 minutes
Cooking time: 20 minutes
Type of meal : | Soups | Soups
Special diet :
125 ml / 1/2 cup olive oil
1 L / 4 cups Italian bread cubes (crust removed)
8 cloves garlic, coarsely chopped
125 ml / 1/2 cup white wine
1.50 L / 6 cups chicken stock
2 ml / 1/2 tsp saffron
To taste salt and freshly ground white pepper
8 baguette slices, 2 cm / 3/4” thick
As required olive oil
180 ml / 3/4 cup grated Parmesan
To taste chopped chives
Preheat oven to 190ºC / 375ºF.
In a soup pot, heat the oil over medium heat. Add the bread and garlic and sauté until the bread is golden, about 5 minutes. Add the wine, stock and saffron and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
Meanwhile, brush the baguette slices with oil and toast them in the oven. Sprinkle with cheese, return to the oven to melt and set aside.
Purée the soup in a blender and season to taste.
At serving time, place two cheese croutons in each heated bowl and pour the hot soup over them. Garnish with chives.
Suggested side dish: Sautéed chard