garlic soup
Garlic Soup, discovered in a quaint Spanish town, is a testament to the power of simplicity in gastronomy. With garlic as its main ingredient, this soup celebrates the aromatic bulb's transformation into a soft, sweetened powerhouse when cooked slowly and tenderly. The addition of tender potatoes and a rich chicken stock foundation complements the garlic, creating a harmonious broth that’s both comforting and flavorsome. Upon returning from my travels, I embarked on a quest to recreate this culinary gem, leading to a successful rendition of the recipe. Now, I'm delighted to share this discovery with you, inviting you to experience the rustic yet refined taste of Garlic Soup—an elegant blend of humble ingredients elevating a traditional dish to a memorable culinary adventure.
Equipment
- 1 oven
Ingredients
- 2 large garlic cloves
- 2 tbsp. l. butter
- 2 tbsp. l. vegetable oil
- 2 large onions
- 1.5 liters of chicken stock
- a pinch of dried thyme
- 1.2 h. L. dried ginger or a piece of fresh
- 400 g boiled potatoes in their skins in advance
- salt pepper
- 100 ml cream
- juice from 1/2 lemon optional
Instructions
- Preheat oven to 180 ° C. Peeled garlic cloves spread out on a baking sheet, drizzle with oil and bake for 45 minutes.
- We shall cut onions finely and fry in butter, sprinkled with thyme and ginger (fresh ginger grate).
- Add to the onions baked garlic and hold them on the fire for 2-3 minutes.
- Shift fried onions and garlic in a saucepan, pour the chicken broth and bring to a boil.
- Add peeled and sliced boiled potatoes. Pyuriruy soup using a blender.
- Salt and pepper soup and pour in the cream pot. Again bring to a boil.
- Take soup off the heat, pour into bowls and optional fields with lemon juice.
- You will love this dish with the first spoon! Treatment of influenza and colds with the soup will become a gastronomic pleasure. As a preventive measure Add the garlic to the meat, steamed vegetables, soups, sauces.