Toasted Garlic Soup

I got this recipe from Vanessa, who swore I needed to try it after reading about it on this blog and trying it herself. It was good-I think I'll sans an egg next time, because it had an odd texture to it... but it was good and between four of us there was none left at the end! Much thanks to Kristin who helped make it and who brought over the cute little oven bowls, as I am having a hard time finding ones I like! Just as a warning-the next day the apartment still smelled (deliciously) like garlic, so if anyone isn't a fan you might not want to try this!

2 tbsp butter
10 cloves garlic, finely minced
1 tbsp flour
6 cups chicken or vegetable stock
1/2 cup dry white wine
4 eggs, beaten
2 tbsp finely minced parsley
Salt & pepper to taste
6 slices slightly stale crusty bread
1 cup crumbled chive-and-onion Gloucester cheese (I used slices of swiss cheese and that was good!)

In a large saucepan, melt butter over low heat. Add garlic and flour, and cook, stirring frequently, for 5-7 minutes or until lightly browned. Stir in stock and wine. Bring the broth to a boil, then reduce heat to low and simmer, covered, for 20 minutes.

Remove pot from heat. Slowly whisk in the beaten eggs, stirring briskly to ensure the eggs break up into small threads. Add parsley, and season to taste with salt and pepper.

Distribute the soup between 6 ovenproof soup bowls arranged on a baking sheet. Lay a slice of bread on each bowl, then top with a generous sprinkling of cheese. Place under a hot broiler and cook for 1-2 minutes, or until cheese is melted and lightly browned.

Serve bubbling hot with some extra bread for dunking (and plenty of breath mints for dessert).