Garlic soup - an international dish: in Spain it is prepared stunningly hot, in the Czech Republic they love "garlic" on a meat broth, and in France they cook a delicate garlic soup with a lot of cream. We'll look at a few of these recipes, and together we'll figure out how to make garlic soup.
Czech garlic soup
Czech "garlic" is very similar to our usual soups on meat broths, so you are unlikely to have difficulties with the preparation of this fragrant dish.
Ingredients:
- garlic - 5 denticles;
- broth beef - 1.5 liters;
- potatoes (large) - 1 piece;
- egg - 1 piece;
- bacon smoked - 2 slices;
- hard cheese - 100 g;
- salt, pepper - to taste;
- cumin, marjoram - ¼ tsp;
- vegetable oil - for frying;
- white bread - 3 slices.
Preparation
Peeled and diced potatoes are boiled in beef broth until soft. Fatty smoked bacon is sliced and lightly fried with garlic, and then immediately sent to a pan with broth. The egg is whisked well and gradually poured into a hot soup, stirring constantly. We season the broth with spices and herbs, and leave to stand under the lid.
In the meantime, white bread is cut into cubes and fried until golden in vegetable oil. We serve Czech garlic soup with croutons and grated cheese.
Garlic cream soup
Cream soups or puree soups - this is the property of French cuisine, so armed with an authentic recipe for those edges, we will start preparing the most that is, classic garlic soup.
Ingredients:
- olive oil - 1 tbsp. a spoon;
- onions - 1 pc .;
- garlic - 10 denticles;
- white wine - 1 item;
- bay leaf - 1 piece;
- baguette - piece;
- chicken broth - 300 ml;
- cream - ¾ st .;
- grated cheese "Gruyer" - ½ st;
- salt, pepper - to taste.
Preparation
In a deep bowl, fry the onion rings and crushed garlic until the caramelization begins. Add the wine to the pan, reduce the heat and stew for 10 more minutes, stirring occasionally. We pour in the broth and put the bay leaf, bring the mixture to a boil on high heat, then reduce it and simmer for another 30 minutes. After the time has passed, put the baguette torn into pieces, cover the dish with a lid and let the bread soak in the broth for 10-15 minutes, after which you can get the bay leaf and pour the soup into the blender.
The soup, which has been chopped to uniformity, is served in a warm plate with a pinch of grated "Gruyer".