- 1 quart Chicken consomme
- 3 tablespoons tapioca flour
- 8 (1/4-inch thick) slices French bread
- 2 tablespoons olive oil
- 1/2 cup grated Parmigiano Reggiano
Preheat the oven to 350ºF.
Bring the chicken consomme to a simmer. Sprinkle the tapioca flour into the consomme and simmer for 20 minutes. Strain.
Lay the bread slice out onto a baking sheet. Brush the bread with olive oil and top with the parmesan cheese. Place in the oven and bake until golden brown, about 10 minutes.
Serve the consomme with 2 of the cheese croutes on top.
Yield: 4 servings
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