YIELDS
2 servings
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Ingredients
2
heaping spoonfuls of goose fat or duck fat
6
clove garlic, minced
1
bay leaf
A handful of chopped fresh thyme
3
cup chicken stock
Salt and pepper
2
slices of day-old baguette or other bread, toasted
Grated Comté or gruyere cheese, for serving
Chopped parsley, for serving
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Directions
Step 1
Melt the duck fat in a soup pot and add the garlic, cooking for two minutes. Add the herbs and pour over the stock. Simmer 30 minutes.
Step 2
Season with salt and pepper. Lay the toasted bread in the bottom of two soup plates. Ladle over the stock. Sprinkle over the cheese and parsley, and serve hot.