Cream soup of potatoes and baked garlic
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Scored in the search engine "soup of roasted garlic". Our generous site gives me 92 pages. I bit her lip and bravely through them ALL. Do not understand on what principle does the search on the site. About a quarter of the recipes do not contain garlic!!! And here, for example, a Welsh Bread or Bread flavored with sesame seeds?!! 58 pages found garlic soup, but the recipe is completely different. So girls with a pure heart to post the recipe. If anything, all of the claims, please, to the website)))
Ingredients for Cream soup of potatoes and baked garlic
- Broth - 700 ml
- Chicken breast - 2 PCs
- Potatoes - 3 PCs
- Onion - 2 PCs
- Garlic - 4 PCs
- Cream - 300 ml
- Melted butter - 2 tbsp
- Zira - 1 tbsp
- Pepper white - 1/2 tbsp
- Allspice - 1/2 tbsp
- Olive oil
Step by step instruction of cooking Cream soup of potatoes and baked garlic
Garlic to remove the top layer of husk, slightly apart teeth. Four piece of foil greased with olive oil, put the garlic on top also sprinkle with oil. Close each head so that the inside was some free space.
Put on pan and place in preheated oven at 160*C for 1 hour.
Potatoes and onions are clear. In photo 2 potatoes, but seemed to me a little and I added another.
Chop onions chetvertfinalny.
Cut the potatoes into large cubes.
Cumin and pepper and fry on a dry pan, shaking all the time, for 2-3 minutes. Then pound in a mortar as fine as possible or to ground. 1 tsp of this mixture to be postponed.
The rest of the mixture to RUB the meat and leave it for 20 minutes to soak.
In a saucepan with a thick bottom to heat half the ghee, put the onion and cook over medium heat, stirring occasionally, 20 minutes. Add the potatoes and cook for another 10 minutes.
Pour the warm broth, bring to a boil. To cook on small fire 20 minutes. I cooked the soup on the water, my husband has banned broths, but that he does not lose in taste.
The garlic is removed from the foil, Zubkov to extract the pulp. Put the pulp into a bowl, add pending blend of spices and a couple tablespoons of broth, mash them with a fork into a puree.
In the soup add the garlic puree and thoroughly blend. Continuing to whisk, pour the cream. Warm the soup, but to boil not to bring. Turn off the heat, once starts to boil.
The meat is fried until Golden brown in the remaining ghee, cool slightly and cut into cubes.