In our family, garlic is very respected and beloved in all its manifestations. It is for this reason that I could not resist the preparation of the recipe. I must say that to be afraid of whole heads of garlic in a recipe is not necessary when roasting garlic loses its pungent smell and takes a different, more pleasant aroma, and the taste becomes soft. If you want the soup was thick, after the addition of potatoes in the soup, you can add 1 tablespoons of flour, a little warm, and then add the broth. The end result is baked garlic gave a wonderful aroma and poured the soup a wonderful flavor. Highly recommend!:)
Garlic — 1 clove
Potatoes — 2
onion — 2
Bouillon (meat, vegetable) — 800 ml
Milk — 100 ml
Cream 20% — 200 ml
butter — 2 tablespoons
Extra virgin olive oil — 1 dining room spoons
Salt, pepper, herbs — to taste
cloves garlic — 2
A slice of white bread — 3
Extra virgin olive oil — 1 tablespoons
1. With a head of garlic remove the top layer of the husk, into slices not understand. Garlic put in foil or baking paper and pour 1 teaspoon of olive oil. Wrap (if you are using the paper can be attached edge toothpicks) paper and send in a preheated 180 degree oven for 30 — 40 minutes.
2. Ready baked garlic cool, of slices heed the pulp and mash. While the baked garlic, broth and cook can prepare the vegetables. Onions cut into half rings and purify. Potatoes purify and diced. In a saucepan with a thick bottom warm up the butter and olive oil and fry the onion until soft. Season with salt, add the potatoes and broth. We bring the soup to a boil and cook over low heat for 10 — 15 minutes (until tender potatoes). Salt and pepper, add chopped garlic and milk, stir. Transfused soup in a blender and grind. Returning the soup on the fire, bring to a boil, pour the cream is warming up, not boiling. Remove from the heat and took the brew under the lid. In the meantime you can prepare garlic croutons. In a frying pan warm up a small amount of olive oil and fry the crushed garlic cloves. We take out the garlic and fry over low heat cut into cubes or slices of white bread loaf. Serve the soup with croutons, added just before serving. Bon Appetit!