Preparation time 45 minutes,
75g unsalted butter,
2 heads of garlic,
1 large onion (or 2 small),
3 small potatoes,
2 cups of milk (cup=250ml),
2 cups of chicken broth (or water),
freshly ground black pepper,
for the toast:
4-6 pieces of Baguette (or other bread you love),
1/2 cup chopped black olives,
2 tablespoons olive oil,
freshly ground black pepper, salt.
From the book “Le Cordon blue “Soups””. This remarkable soup originates from the Mediterranean garlic based soups. Frankly, I was initially quite skeptical that a soup with that much garlic would work, but while cooking it became clear that the garlic gives the soup a nice, garlicky taste, which wakes the appetite immediately. So…
13. Voila! Your excellent soup is ready. The soup turned out truly fragrant, thick and homey. The toast with olives was a lovely and elegant addition. This toast, by the way, would be an excellent addition to any cream soup.
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