Almond Soup Gratin
|French bread slice||4 , cut 3/4 inch thick|
|Blanched slivered almonds||1 Cup (16 tbs)|
|Garlic cloves||2 Large, minced or pressed|
|Vegetable stock||6 Cup (96 tbs)|
|Shredded swiss cheese/Shredded gruyere cheese||1 Cup (16 tbs)|
Butter both sides of bread and place in a single layer on a baking sheet.
Bake in a 350° oven for 10 minutes or until bread is lightly browned; turn and lightly brown the other side.
Meanwhile, reserving 1 tablespoon of the almonds, spread remaining almonds in a shallow pan and toast in a 350° oven for about 8 minutes or until lightly browned.
Let cool until crisp, then whirl with garlic in a blender or food processor until nuts are very finely chopped.
Place nuts in a 3 quart pan; add stock.
Bring to a boil, then cover and simmer for 15 minutes.
Add salt and pepper to taste.
Beat eggs lightly.
Remove soup from heat and, stirring constantly, stir eggs into soup.
Ladle hot soup into 4 individual ovenproof soup bowls (2 to 2 1/2 cup size).
Set a piece of toasted French bread on top of soup in each bowl and sprinkle equally with shredded cheese, the reserved almonds, and paprika.
Place bowls in a 425° oven for 10 minutes; then broil about 4 inches from heat until cheese and almonds brown.