Garlic cream with croutons

Name: Garlic cream with croutons
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 medium onion; 7 Garlic cloves; 500 g Chicken giblets or chicken wings; 7-10 Tbsp salt, white pepper; 2 big tomatoes; 1-2 Spring onions; 200 g Potatoes; 3 TABLESPOONS butter/margarine; 8 thin slices of baguette (approx. 20 g each); 4 Egg yolk (Gr. M); 50 g Whipped cream

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 medium onion
7 Garlic cloves
500 g Chicken giblets or chicken wings
7-10 Tbsp salt, white pepper
2 big tomatoes
1-2 Spring onions
200 g Potatoes
3 TABLESPOONS butter/margarine
8 thin slices of baguette (approx. 20 g each)
4 Egg yolk (Gr. M)
50 g Whipped cream

Directions

1
Peel onion and garlic. Quarter the onion. Wash the meat. Boil 1 l water with meat, onion, 5 garlic cloves and 1 tsp salt. Simmer everything over a low heat for 50-60 minutes
2
Clean, wash, seed and dice the tomatoes. Clean and wash spring onions and cut them into rings. Cut 2 cloves of garlic into slices. Peel and wash potatoes
3
Remove meat from the broth. Grate the potatoes finely in the stock and simmer for another 10-15 minutes
4
Roast garlic slices in 1 tablespoon of hot fat, remove. Sauté the spring onions and tomatoes briefly. Season and take out. Heat 2 tablespoons of fat in the frying fat. Roast bread in it
5
Puree the soup and season to taste. Whisk the egg yolk and cream, stir into the soup and thicken over medium heat (do not boil any more!). Heat tomatoes and spring onions in it. Serve with bread and garlic slices