Garlic soup is a healthy and complete dish for the winter. If you believe that this soup has a strong smell for the garlic, you wrong, because it is also a delicate dish, despite being the main ingredient. But this soup could be proposed also in summer, cold. It is very nutritious, thanks also to the egg, and can be combined with delicate wines, especially whites.
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- 4 cloves garlic
- 200 g potato
- 2 egg
- 100 g Flour
- 1 lt vegetable broth
- 50 ml single cream
- 2 slices bread
- 1 sprig parsley fresh
- 1 sprinkle Black pepper
- 1 pinch salt
- 2 tbsp olive oil extra virgin
Ingredients
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Instructions
- Peel the garlic (1), and then mash them (2) a bit with a knife. Leave aside on a saucer (3). In the meantime heat up the vegetable stock.
- When the broth is boiling, add the garlic (4) in it to boil about 20 minutes. Meanwhile peel the potatoes (5) and slice them (6).
- Cut the potato slices into cubes (7) and add in the broth (8) after 20 minutes. Add some salt (9) and boil the potatoes for about 40 minutes.
- Meanwhile open the eggs in a bowl (10) and add a little salt (11). Beat them (12).
- Add the sifted flour to the eggs (13) and beat again (14) to have a thick batter. When the potatoes are boiled, add the batter to the broth (15).
- Mix well (16) to melt the batter. Then pour everything into the blender (17). Whisk at maximum speed (18) to have a velouté.
- In the same pot, pour the velouté (19) and simmer, stirring well (20). Then pour the cream into it (21).
- Mix well (22). If you wish, sprinkle with black pepper (23). Chop the parsley to add it (24). Finally add a drizzle of extra virgin olive oil.
- In the meantime, toast the bread (25) and cut it into strips (26) and then into cubes (27).
- Place the bread inside the soup bowls (28) and pour in the cream (29). Serve immediately on the table (30) very hot in winter, or let it rest for a few minutes in summer.
Recipe Notes
