Consomme Diablotins

• 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

1. Preheat the oven to 350 degrees F.
2. Bring the chicken consomme to a simmer.
3. Sprinkle the tapioca flour into the consomme and simmer for 20 minutes.
4. Strain.
5. Lay the bread slices out onto a baking sheet.
6. Brush the bread with olive oil and top with the Parmesan.
7. Place in the oven and bake until golden brown, about 10 minutes.
8. Serve the consomme with 2 of the cheese croutes on top.

chicken, tapioca flour, bread, olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/consomme-diablotins-recipe.html (may not work)