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Garlic soup

Garlic soup


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Peel the garlic and put it in the melted butter.

Carrots, parsley, potatoes and onions are cleaned and washed. Finely chop all the vegetables and greens and put them over the garlic. After they are slightly hardened, add the necessary water, salt and pepper and boil until ready.

At the end, straighten the soup with sour cream or put each one on your plate. Serve with chopped green parsley on top.

Great appetite!


Garlic soup

Because it's blizzard outside and colds are waiting for us in the corner, we need something warm to strengthen our immunity and get us on our feet. Bogdan Cioc from Lovefood.ro recommends a perfect recipe for this period: garlic soup, accompanied by rosemary bread. Let's have fun :)

Preheat the oven to 130 & degC and boil 2l of water.

Cut the garlic in half, put salt and pepper on the cut side, sauté it in a pan with 3 tablespoons of oil and keep it in the oven for an hour or until it becomes soft and the peel easily peels off the pulp.

Cut onions, carrots, celery and put them in water. Add the bay leaves, peppercorns, thyme and a pinch of salt. Boil the vegetable soup for 30 minutes, let it rinse for 5 minutes and then strain it.

Put the garlic pulp and the rest of the oil in a saucepan, add the flour and mash until you get a homogeneous paste. Keep it on low heat for 1-2 minutes, stirring constantly to bake the flour. Gradually add the milk, stirring constantly. Gradually add the vegetable broth and wine. Bring to the boil and leave for 5 minutes on low heat.

Turn off the heat and add the grated cheese, stirring until it melts. You need to get a homogeneous and creamy liquid. Add salt if necessary.

Strain the soup and pour it into bowls. Add a little extra virgin olive oil, freshly ground pepper, paprika, chives and fresh mint.

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A soup for all the senses: garlic soup

Ingredients needed for garlic soup:
- 25 cloves of garlic
- 100 gr of sheep's milk cheese
- 3 tablespoons olive oil
- an onion
- Thyme
- 3 cloves
- salt
- parsley
- pepper
- 8 slices of black bread

How do you make garlic soup?

1. Peel the garlic and boil it in salted water and pepper.
2. Fish, put the cloves, thyme and chopped onion.
3. Let the soup boil for about 25 minutes and sprinkle a little parsley on top.
4. Cut the bread slices into cubes and sprinkle with olive oil.
5. Put the grated cheese over the bread and put everything in the oven.
6. Put the obtained croutons in a bowl over which you add the soup and serve it immediately.

This one garlic soup it is served hot but it is very tasty and cold. Over, you can add a little more Parmesan.


Garlic soup

& Icirc & # 539i must:
5 c & # 259p & # 259 & # 539 & acircni de garlic
50 g gr & # 259sime of pas & # 259re
150 g ca & # 537caval
2 g & # 259lbenu & # 537uri
2 liters of water & # 259
80 g butter
6 slices of p & acircine
salt
pepper
thyme
Preg & # 259te & # 537ti a & # 537a:
Peel a squash, grate it and boil it for 5 minutes, add it to the thyme for 5 minutes.
Separately, soak the eggs in a saucepan, mix them a little with the soup, stir and pepper. Serve the garlic soup with croutons.
To prepare the croutons, grease 6 slices of butter with butter and sprinkle with grated horseradish. Cut the cubes and put them in the oven for a few minutes, to brown them.

Preparation: 40 minutes Baking: 10 minutes
Re & # 539et & # 259 by Ioana Preda, Bucharest

Come in here and try to find this lentil soup.


How to make Castilian garlic soup at home

As previously mentioned, Castilian garlic soup is very popular among Spaniards. It is a traditional dish and requires very few ingredients.

From a nutritional and health point of view, it can be consumed by almost everyone. As a precautionary measure, it is not recommended for those suffering from certain conditions, such as high blood pressure, high cholesterol, type I and II diabetes, etc.

It is a very practical recipe, especially for those who do not like to cook, because it is very fast. Also, Castilian garlic soup gives the feeling of satiety thanks to poached eggs.


How to make Castilian garlic soup at home

As previously mentioned, Castilian garlic soup is very popular among Spaniards. It is a traditional dish and requires very few ingredients.

From a nutritional and health point of view, it can be consumed by almost everyone. As a precautionary measure, it is not recommended for those suffering from certain conditions, such as high blood pressure, high cholesterol, type I and II diabetes, etc.

It is a very practical recipe, especially for those who do not like to cook, because it is very fast. Also, Castilian garlic soup gives the feeling of satiety thanks to poached eggs.


Cream soup with zucchini and garlic

A creamy soup, although it does not contain any drop of cream, but only a little butter. Instead you can use olive oil if you want to make a vegan soup. Choose young zucchini because in the case of mature ones you will get a more bitter taste.

Melt the butter in a saucepan over medium heat. When hot, add the garlic and onion and cook over medium-low heat for 10 minutes, until the onions are soft. Keep the heat low enough so that the garlic does not burn.

When the onion has softened you can add zucchini (peeled and cut into pieces) and cook until soft. Add the concentrated soup and bring to the boil over low heat.

Boil the whole mixture over low heat, covered with a lid, for 40-45 minutes. Turn off the heat and let it cool a little before blending the mixture until it becomes a cream. Season with ginger powder, salt and pepper.

The soup is much better after leaving it for a few hours for the flavors to infuse.

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Garlic and potato soup - recipe

Ingredient:

  • 3 heads of garlic
  • 2 large potatoes
  • 2 parsnip roots
  • 1 onion
  • 1 carrot
  • 250 ml milk
  • 3 tablespoons sour cream or yogurt
  • Parsley
  • Lemon
  • Salt
  • Pepper
  • 1 tablespoon high temperature resistant oil
  • a bay leaf
  • 5 cloves

Method of preparation:

Peel and finely chop all the ingredients. Put 3 tablespoons of water and one tablespoon of oil in a saucepan and sauté the garlic and onion over low heat. Then add the diced potatoes, parsnips, carrots and a cup of milk and water. Now is the time to put the bay leaf and the cloves. When they have boiled, season them with egg and cream and season with salt, pepper, lemon juice, parsley. If you want, you can turn it into a cream soup with a vertical mixer. It can be eaten with a slice of toast. Good appetite!


Garlic soup

Because the wind is blowing outside and the cold is waiting for us in the corner, we need something warm to strengthen our immunity and get us on our feet. Bogdan Cioc from Lovefood.ro recommends a perfect recipe for this period: garlic soup, accompanied by rosemary bread. Let's have fun :)

Preheat the oven to 130 & degC and boil 2l of water.

Cut the garlic in half, put salt and pepper on the cut side, sauté it in a pan with 3 tablespoons of oil and keep it in the oven for an hour or until it becomes soft and the peel easily peels off the pulp.

Cut onions, carrots, celery and put them in water. Add the bay leaves, peppercorns, thyme and a pinch of salt. Boil the vegetable soup for 30 minutes, let it rinse for 5 minutes and then strain it.

Put the garlic pulp and the rest of the oil in a saucepan, add the flour and mash until you get a homogeneous paste. Keep it on low heat for 1-2 minutes, stirring constantly to bake the flour. Gradually add the milk, stirring constantly. Gradually add the vegetable broth and wine. Bring to the boil and let it simmer for 5 minutes.

Turn off the heat and add the grated cheese, stirring until it melts. You need to get a homogeneous and creamy liquid. Add salt if necessary.

Strain the soup and pour it into bowls. Add a little extra virgin olive oil, freshly ground pepper, paprika, chives and fresh mint.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Cream soup with zucchini and garlic

A creamy soup, although it does not contain any drop of cream, but only a little butter. Instead you can use olive oil if you want to make a vegan soup. Choose young zucchini because in the case of mature ones you will get a more bitter taste.

Melt the butter in a saucepan over medium heat. When hot, add the garlic and onion and cook over medium-low heat for 10 minutes, until the onions are soft. Keep the heat low enough so that the garlic does not burn.

When the onion has softened you can add zucchini (peeled and cut into pieces) and cook until soft. Add the concentrated soup and bring to the boil over low heat.

Boil the whole mixture over low heat, covered with a lid, for 40-45 minutes. Turn off the heat and let it cool a little before blending the mixture until it becomes a cream. Season with ginger powder, salt and pepper.

The soup is much better after leaving it for a few hours for the flavors to infuse.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Garlic soup with masterchef background and olives

When my weaknesses are met: French cuisine and garlic :), I may suspect that I would not be objective when I praise a dish. But when even the most conservative in taste show a desire to eat, it means that the test has been passed with flying colors by this new preparation. Cool days are already felt in many parts of the country. Remember this recipe for frosty winter days, but make no mistake now if you prepare it, it is the best cream soup I have tasted so far. The more concentrated the stock / soup, the better. Wonderful in taste! Thanks, Radu, for the recipe.

4 servings
INGREDIENTS
4 large / medium garlic cloves with peel
100ml olive oil (or 60ml oil and 50g sour cream for serving as I did)
3-4 tablespoons of flour
1 liter of vegetable, chicken or water
salt
ground white pepper
a few sprigs of fresh thyme (dried I used)
150 g Kalamata olives (I had greens stuffed with red donut, but you get a deeper taste with Kalamata)
1/2 bunch of fresh parsley

PREPARATION
1. I didn't have any bottom in the freezer, so I quickly boiled a bottom / soup made of bird bones / chicken + vegetables (I will have to register the recipe).
2. Preheat the oven to 180 ° C.
3. Pour the oil into a baking tray.
4. Cut the garlic heads in half horizontally, uncleaned. Place the 8 halves of garlic in oil in the section. Place a few sprigs of thyme in the oil next to the garlic.
5. Transfer the pan to the oven and cook the garlic for 15 minutes, or until nicely browned in sections.

If the garlic is done correctly, the peel should rise very easily by pulling it upwards, like a hat, leaving in the tray the halves of tender, browned and fragrant garlic cloves.
6. Carefully separate the garlic from the tray, using a sharp knife blade, if it has stuck. That was not the case with me. Move the garlic in a pot of about 1.5-2l, in which you will boil the soup.
7. Strain the oil and if you opted for the version without cream and with more oil, set aside about 3 tablespoons. Stop the oil to decorate the plates when serving. Pour the rest over the garlic cloves in the pot.
8. Add flour, salt and white pepper and crush the garlic, using a mashed potato. Mix the ingredients well until you get a homogeneous paste, golden in color. This homogeneity is mandatory, because it will give the consistency of the soup. If the pasta is not homogeneous, you will get a thin and floury soup.
9. Turn on the stove and cook this pasta over low heat for 1 minute. Be careful not to burn this "rantas", because it will spoil the taste of the soup.

10. Add the hot stock and stir.
11. Add thyme threads and simmer for 25 minutes.
12. Remove thyme. Taste and season with salt and pepper.
13. Chop the olives and the parsley into small cubes.
14. Serve hot soup, sprinkled with chopped olives and parsley leaves. Before that, I mixed the cream with 6-7 tablespoons of soup, I beat them and in the plate I put in the middle alternately 1/2 small Polish soup, then in the middle of the soup 1/3 Polish with cream mixture, and look -so until I formed a portion. This gives the effect of: where & # 8221 / waters. Then I decorated as I wrote above.
In the version without cream oil, sprinkle with the oil stopped at the beginning, the one infused with thyme and garlic. It is eaten with 1 slice of toast or croutons.
May it be useful to you!



Comments:

  1. Abdul- Sami

    it does not have analogues?

  2. Keenon

    I think you will come to the right decision.

  3. Scannalan

    Great message, very interesting for me :)

  4. Mordrain

    Excuse, that I interfere, there is an offer to go on other way.

  5. Boone

    I am not satisfied with you



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