Can you think of anything better than crispy almonds and warm bubbling cheese? Serve this special soup with a dry red wine, a nice green salad, and a plate of marinated vegetables to round out the meal…
Ingredients
- 1 1/2 cup slivered almonds
- 3 large cloves garlic
- 1 tablespoon butter
- 2 eggs
- 9 cups vegetable broth
- Sea salt and fresh ground pepper
- 4 slices French bread
- 1/2 lb sliced Swiss cheese
- 1/2 lb sliced Provolone cheese
Prep
- Butter and toast the French bread under the broiler
- Mince or press the garlic
- Save 1 tablespoon of the almonds
- Spread the rest of the almonds in a shallow baking pan
- Bake in a 350 degree oven for 10 minutes until light brown
- Remove from the oven and cool
- Finely chop the almonds in a food processor or blender
- Mince or press the garlic
- Beat the eggs
Directions
In a large pot, melt the butter over medium heat. Sauté the garlic for a minute or so.
Add the vegetable broth and the nuts. Bring to a boil. Reduce the heat and cover. Simmer for about 15 minutes. Turn off the heat. Add the eggs and stir constantly. Season with the sea salt and pepper.
Ladle the soup into individual oven-proof bowls. Top each with a piece of French bread and a generous amount of cheese. Sprinkle with the reserved almonds.
Bake in a 450 degree oven for 10 minutes. Broil under low heat until the cheese is bubbly and starting to brown.