Garlic cream soup
easy
90 mins
90 mins
Ingredients
- 1 Onion
- 7 Garlic cloves
- 500 g Chicken wings (or chicken giblets)
- 7-10 Tbsp Salt
- 2 (approx. 200 g) big tomatoes
- 75 g Spring onions
- 180 g Potatoes
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 30 g Butter or margarine
- 12 (approx. 60 g) thin slices of baguette
- 4 Egg yolk (size M)
- 5 TABLESPOONS Whipped cream
- 7-10 Tbsp Parsley
Directions
- 1
Peel onion and garlic. Quarter the onion. Wash the chicken wings and boil them together with 2 litres of water, onions, 5 cloves of garlic and 1 teaspoon of salt. Simmer at low to medium heat for 50-60 minutes. In the meantime wash tomatoes, dab dry, cut in half and remove seeds.
- 2
Cut tomato halves into small cubes. Clean and wash spring onions and cut into fine rings. Cut remaining garlic into thin slices. Peel potatoes and put them in cold water. Remove chicken wings (leave garlic and onion in the broth) from the broth with a skimmer. Grate potatoes very finely in the stock and simmer for another 10-15 minutes. Heat a little oil in a pan and fry the garlic in it until golden brown. Take them out, briefly sauté the tomatoes and spring onions in the hot fat and season with salt and pepper. Wipe out the pan, heat the fat and roast the baguette slices in it. Mix egg yolk and cream and stir into the hot soup (do not let it boil any more).
- 3
Heat a little oil in a pan and fry the garlic in it until golden brown. Take them out, briefly sauté the tomatoes and spring onions in the hot fat and season with salt and pepper. Wipe out the pan, heat the fat and roast the baguette slices in it. Mix egg yolk and cream and stir into the hot soup (do not let it boil any more). Puree the soup, add the tomatoes and spring onions, except for 2 tablespoons, and warm up. Season to taste with salt and pepper and serve with slices of bread in deep plates. Sprinkle with remaining tomatoes, spring onions and garlic and serve garnished with parsley.
Nutrition Facts
300 kcal
20 g
21 g
8 g
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