Italian-style garlic cream soup

Category: First meal
Italian-style garlic cream soup

Ingredients

peeled potatoes 300 BC
peeled garlic 100 g
large turnip 2 pcs.
broth (I have chicken) 1.2 l.
thyme leaves 1 tbsp. l.
fat cream 200 ml.
parsley bundle.
olive oil 3-4 tbsp. l.
salt taste
croutons

Cooking method

  • Italian-style garlic cream soupPour some oil into a heavy-bottomed saucepan. Add chopped onion. As soon as the onion "sweats"
    Italian-style garlic cream soupadd garlic.
    Italian-style garlic cream soupThyme. The fire should be minimal.
    Italian-style garlic cream soupCook the onion and garlic, stirring for 20-30 minutes.
    Italian-style garlic cream soupOnions and garlic should only become transparent, but not golden, and even less burned.
    Italian-style garlic cream soupAdd chopped potatoes and pour over broth. Let it boil. Remove the foam. Reduce fire. Salt. Cover the pot. And cook the potatoes until soft.
    Italian-style garlic cream soupPour in the cream.
    Italian-style garlic cream soupAdd parsley. Let it boil and puree. Serve with croutons and fresh parsley.
    Italian-style garlic cream soup
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

I found the recipe on an Italian blog.
Unusually delicious soup. very aromatic. There is a garlic spirit, but not a taste. Recommend!

Elfa
Angelawhat beauty you have again! The feed is just your fingers.
caprice23
Oh, how delicious !!! In the bookmarks. Thank you!
Marika33
Angelabeautiful presentation of the recipe, as always!
I somehow had a lot of garlic left, I already dried it, wore it with lemon, with nuts and still had a lot. I began to add it everywhere, especially in the first courses. There was no smell of garlic, but the taste was rich. Since then, I am not afraid to add it in a decent amount.
I'll try your recipe.
Kapet
In the recipe, you can specify that this is an Austrian dish KNOBLAUCHCREMESUPPE.
The Austrians cook this soup in butter or olive oil.
For these climatic conditions, there is nothing better than a fantastic soup of Austrian cuisine, garlic cream, which allows colds to pass, protects against exposure and colds (except for vaccines!), But above all from witches and vampires;)

🔗



And further:

Question:
In Vienna, I ate a very creamy, white and slightly milky or creamy garlic soup ... incredibly delicious. As a chef, I wanted to know if there was a recipe for this dish. So far, I have searched in vain, and before starting my attempts, I wanted to know if there is a recipe.

Thanks in advance for any answer.
Camillo da Jesolo, Venice

Answer:
Dear Camillo,
I'm Barbara from the editors of the garlic clove, first of all thanks for writing to us.
I asked our Chef Davide D'Arcamo for the garlic cream recipe you requested. I have never tried, I ship to you as soon as received.
"Honey, as you pointed out, this is a typical Austrian dish. In recent years, garlic cream has undergone various transformations, but there is a basic recipe for its preparation.
Meanwhile, it is necessary to boil the garlic in water, drain it and transfer it to a blender to mix with sour cream to get a cream.
Transfer to the fire and simmer, adding vegetable stock and potato starch, stirring vigorously with a whisk.
Season with salt and pepper and season with finely chopped onions.
Serve hot. "

🔗


ang-kay
Elfa, caprice23, marika33, thanks for your attention to the recipe. This soup is delicious. If you cook. then I think you will not regret it.
Canned food
Quote: marika33
clocked with lemon, with nuts
Marina, a huge request, please tell us in more detail what and how you played and how you store it. I have a perennial problem with the preservation of garlic grown on my site. I tried to dry and freeze - I didn't like it. I can't pickle either - no one eats
Angela, forgive me for interfering with your topic
Marika33
Svetlana, I keep the garlic at home, this year they finished last year's, when they had already removed the fresh one.
The garlic should be well dried. I don’t cut the arrows until they are completely dry. Before bad weather, in September, I put it in a box and bring it into the house, in the hallway, in a compartment, until the next harvest.
The first time, when we moved from the city, I read a lot, put it in salt, in flour, in jars. It was all in vain. The best turned out to be the simplest. Only the box should be made of the simplest cardboard.
I scrolled the excess garlic in a combine with walnuts, garlic with lemon and honey, this is like a medicine for blood vessels, a spoonful at night and before the bath. A lot of land, we have it in demand.
Canned food
marika33, Marina! Thanks for the information on storing garlic, very unexpectedly about arrows, you will also have to try. And yet - what is the approximate ratio of garlic and nuts and garlic-honey-lemon. Are these mixtures kept in the refrigerator?

Marika33
Svetlana, it is possible that I was wrong about the arrows. Arrows must be removed in a timely manner, broken off. I mean the tops when digging up garlic. It needs to be trimmed when it is dry. And for the safety of garlic, timely harvesting plays an important role.
With lemon:
5 heads of garlic, 5 lemons, 500ml of honey.
I made walnuts to taste, didn't really like it, they hung in the refrigerator. I will not repeat.
Yes, I keep it in the refrigerator.
Canned food
marika33Marina, thank you again for the clarification. I'll try your storage method, otherwise I'm tired of throwing away sprouted and rotting garlic in January-February.
Tosha
Angela, is the cream 20%? There is a broth and garlic, it remains to buy potatoes and onions and I will cook!) Is the soup tasty the next day?
ang-kay
Antonina, you can take 20%. It will be less greasy. On the second day, little soup remains and is eaten. Delicious.
Tanya-Fanya
Angela, thanks for the wonderful winter warming soup. It seems that all the ingredients are ordinary, only the approach to execution is different and at the exit is New soup.
I have a question about croutons. What exactly to this soup? How do you prepare them?
ang-kay
Tanya, not at all. Specifically here I just fried cubes of bread in butter. You can sprinkle with oil and bake in the oven. As it is more usual to do, so it will be good).
Mirtochka
Thanks for the soup recipe. Yesterday I cooked, we ate everything with pleasure.
ang-kay
Mirtochka, to health)
Tanya-Fanya
Quote: ang-kay

Specifically here, I just fried cubes of bread in butter

And the photo is not at all easy. Beautiful, alluring croutons.
Tosha
About croutons

🔗

Tanya-Fanya
Tosha, this joke about croutons is very loved in our family.
Svit lana
ang-kay, ang-kay,
Canned food
ang-kay, Angela! Thank you so much for this wonderful soup. Today I cooked, had lunch, and my husband, a terrible fussy, asked me to convey thanks from him personally to the author of such deliciousness, which I do with pleasure. In fact, it is a very tasty, aromatic, exquisite soup. This is despite the large amount of garlic. I will cook more than once. THANK YOU!!!
ang-kay
Svetlana, I subscribe to every word. Thank you for daring to cook and hello to your spouse)
Altea
Girls, hello, and the bow is very felt ??
I just don't like him at all. Of course, I add it to soups, but in large chunks and then take it out.
ang-kay
Altea, I do not feel because it is a puree soup.
Siberian
Delicious soup! Liked it!
I have already cooked it several times.
Italian-style garlic cream soup
Angela, thanks!
ang-kay
Elena, to your health. And I'll treat myself to the soup)
Plyushkin @
I love pureed soups and thermally processed garlic (pilaf is the tastiest, and pancakes with garlic are much tastier in my opinion). So the soup is mine, mine
Thank you, just today I wanted some soup in the soup cooker, so I'll make it
ang-kay
Elena, I will be glad if you like it)

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