Nitko’s Garlic Cream Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This soup is an experiment. I was not completely happy with garlic soup I usually make, so I have tried something else. It has certain Dalmatian flavor (olive oil and herbs) but using butter instead oil and without herbs it makes it real continental soup. Ingredients:
10 garlic cloves |
1 tablespoon olive oil |
150 g onions |
1 tablespoon flour (all purpose) |
1/2 cup wine (white, dry) |
4 cups chicken stock |
150 g sour cream |
50 g fresh parsley leaves |
1/2 teaspoon marjoram (dried) |
1/8 teaspoon nutmeg (grounded) |
7 g salt |
3 g pepper (white, grounded) |
Directions:
1. Finely mince onion. Put it into a pot with olive oil and sauté it until translucent. Add finely minced garlic and sauté for 2-3 minutes. Do not burn it.
2. Add flour stir and remove form fire. Add vine and stir to make creamy liquid. Add chicken stock, stir and cook for 30 minutes. Add salt and pepper.
3. After 30 minutes, take a stick mixer and blend soup to make it creamy.
4. Add sour cream, marjoram and nutmeg, stir and add parsley leaves. Cook not more than 5 minutes. You can serve it with or without croutons, as you wish.
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