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Soup with young garlic

Photo: Dmitry Bayrak / dbstudio
Potatoes2 piecesBulb onions1 pieceCarrot1 pieceGreen onions (feather)1 stalkParsley (root)1 pieceGarlic (young)2 headsRefined vegetable oil2 tbsp.Milk1 stackProcessed cheese1 pieceUnsalted butter30 gramsMarjoram1 pinch
  • Servings:
  • Preparation time:5 minutes
  • Cooking time:40 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Occasion:Everyday
  • Season:spring Summer

This cream soup has a delicate texture and rich aroma. It will be an excellent option for a family dinner in the warm season.

Cooking method:

Clean vegetables, cut and lightly fry in oil. Use only one head of garlic.

Pour in so much water (or broth) that the vegetables are slightly covered with liquid. Salt and simmer until soft, then rub in mashed potatoes together with the liquid.

Heat the milk with melted cheese, season with a pinch of marjoram and pour the resulting cheese sauce into the soup.

The remaining garlic is cut and browned in butter.Pour over the soup with this butter.

By the way, to melt the cheese in milk, it must first be frozen and then grated.


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