- serves 2
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
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.
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.