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Garlic cream soup

Garlic cream soup


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We clean the celery, wash it and chop it into large cubes.

We clean the onion, rinse it and chop it into smaller pieces.

We also peel the potato, wash it and chop it into large cubes.

Peel the garlic, grind the pepper and chop the thyme.

When all the ingredients are ready, put them in a bowl on the fire and add enough water to cover them well.

We don't add too much water, so as not to diminish the taste of the vegetables and so that we don't have to throw it away after boiling.

Add salt and let the vegetables boil until they penetrate well, so we can pass them as puree.

We pass the garlic through the press and add it over the vegetables.

Add the thyme, pepper and oil and let the vegetables simmer for another 6-7 minutes.

We then pass everything through a blender, obtaining a fine cream soup, which we season, if necessary, with salt and thyme.

Optionally, cream can also be added. I preferred it without it, because I really liked the taste.

I served it with dehydrated tomatoes, cut into small cubes and the breads I mentioned above. I was inspired by this cream garlic soup with oatmeal cakes from Adi Hădean, whom I thank in this way.



First we prepare the vegetable soup. We clean the vegetables, wash them, cut them into smaller pieces and boil them in 2.5 l of water, add a pinch of salt. Let it boil until the vegetables penetrate and we have 1 liter of juice left. We take a few pieces of each vegetable, not many, put them in a blender, add the juice and mix them well. We do not put all the vegetables to pass them, because we need an intense garlic taste.

Separately, clean the onion and cut it into small pieces, the garlic cleaned and cut in four. Put a pan on the fire, after it has heated up, add the butter, let it melt and then add the onion and garlic, heat them until golden. Crush the garlic a little with a wooden spoon, then add the vegetable soup.

Mix the sour cream with the flour, salt and pepper and pour it over the soup, stirring constantly. Let it boil for about 20 minutes on low heat, stirring constantly, until it thickens.

Serve as follows: In a bowl put a few croutons, sprinkle with Parmesan cheese, a little lemon juice (optional), then with the polish take the cream soup and pour over the croutons. Because I am a carnivore, I said that it has nothing to spoil if I fry a few crispy pieces of ribs and I did, I added a few crispy pieces of ribs.


Cream of potato soup with garlic

Cream of potato soup with garlic served with homemade croutons and decorated with parsley. A delight!

A velvety cream soup full of vitamins, easy to prepare, only good for babies, children and not only & # 8211 potato cream soup with garlic.

Ingredients

  • 6 potatoes
  • 2-3 carrots
  • 1 parsley root
  • 1 parsnip root
  • 1 celery, small
  • 1 head of garlic
  • a tablespoon of oil, (only for children older than 1 year), (only for children older than 1 year)

Steps needed to prepare

  1. Potatoes, carrots and roots are cleaned and boiled in a pot of water.
  2. Optionally, for children over 1 year of age, a little salt and a tablespoon of oil can be added. Let the pot covered with a lid simmer.
  3. Meanwhile, grind the garlic.
  4. After the vegetables have boiled, we will mix them in a blender, adding the water from the soup resulting from the boiling, until we get a creamy consistency.
  5. It is still boiled, along with crushed garlic and a little pepper.

For extra flavor, I prefer to garnish the soup plates with a few green parsley leaves. To appreciate even more its velvety texture, I serve it with some crispy, homemade croutons. It is a dish that will surely appeal to babies and children.

Update: Here is a short video with the preparation of the network from the show Everything about mothers.


First we prepare the vegetable soup. We clean the vegetables, wash them, cut them into smaller pieces and boil them in 2.5 l of water, add a pinch of salt. Let it boil until the vegetables penetrate and we have 1 liter of juice left. We take a few pieces of each vegetable, not many, put them in a blender, add the juice and mix them well. We do not put all the vegetables to pass them, because we need an intense garlic taste.

Separately, clean the onion and cut it into small pieces, the garlic cleaned and cut in four. Put a pan on the fire, after it has heated up, add the butter, let it melt and then add the onion and garlic, heat them until golden. Crush the garlic a little with a wooden spoon, then add the vegetable soup.

Mix the sour cream with the flour, salt and pepper and pour it over the soup, stirring constantly. Let it boil for about 20 minutes on low heat, stirring constantly, until it thickens.

Serve as follows: In a bowl put a few croutons, sprinkle with Parmesan cheese, a little lemon juice (optional), then with the polish take the cream soup and pour over the croutons. Because I'm a carnivore, I said that it doesn't hurt if I fry a few pieces of ribs crispy and that's how I did it, I added a few pieces of crispy ribs.


Cream soup with garlic

I confess, I'm not a big fan of soups or broths, generally speaking. But there are some that I can never say no to: meatball soup, bean soup with ciolan, potato cream soup made by my mother or onion cream soup made by Adrian Hădean. Now, this garlic soup, quite popular among Slovaks, is added to this list.

ingredients

  • 1 litre chicken bottom*
  • 50 grams of butter
  • 2 tablespoons flour
  • 10 cloves of garlic
  • 6-7 medium potatoes
  • 100 ml sm & acircnt & acircnă dulce
  • croutons
  • pressed cheese
  • green parsley
  • salt pepper

Let's clear this chicken bottom. This soup can also be made with water, but it is much better if we use it pu soup (or fondue)and. This is done - a few pieces of chicken, preferably with bone (for example, the ones you have left when you bone a chicken breast) are boiled in a liter of water with a carrot, a few slices of celery, a chopped onion & icircn 4, c & acircteva peppercorns and a teaspoon of salt. Bring to the boil and then simmer for 90-120 minutes on low heat. Then, the juice is strained and used for various purposes as a base. That's it chicken bottom

Okay, let's get back to our soup. More & icircnt & acirci, I cut the diced potatoes and garlic cloves & icircn slices.

In an soup pot, I melted the butter over low heat.

I added the garlic and let it brown for 1 minute (still on low heat)

I put the 2 tablespoons of flour, I let it brown a little, then I put the chicken stock (I repeat, if I didn't have it, I would add water and it would still come out good). Then I put the diced potatoes.

I turned on the heat and let it boil until the potatoes were all softened. Then I pounded them, there in a pot, with a mashing tool (if I didn't have one, I would crush them with a spoon) and finally I added sweet sm & acircnt & acircna. I mixed well, then I put the soup in the bowl and I added croutons and cheese cut into small cubes, as well as finely chopped green parsley.

I'm telling you the truth - although I'm not a lover of soups, that anointed my soul. Good appetite:)


How to prepare creamy soup with carrots and baked peppers

I chose a soup pot of about 4 L in which I lightly fried the bacon in a tablespoon of oil, over high heat. Then I took it out with a perforated spatula and set it aside in a small bowl. The pieces are crispy and will give a fine texture to the soup.

I reduced the heat to medium and hardened the carrots over the fat left by the bacon. What a nice aroma! I salted everything lightly and sautéed the carrots for 5 minutes to develop their flavor and intensify their color. Then I added 3 sliced ​​garlic cloves out of the 4 (I kept one for later).

I continued sautéing for another 2 minutes after which I extinguished everything with 2.5-3 L of hot (warm) water.

Boil cream of carrot soup

From now on you have to wait for the carrots to boil and the soup to drop.

After about 25-30 minutes of boiling, I put the smoked paprika, which gave a superb color and a special aroma. If you don't have smoked paprika, you can use the sweet, classic one.

I tested a few pieces of carrot and saw that they were soft, cooked. Only at the end did I put the strips of baked peppers and the last clove of crushed garlic. I immediately put out the fire under the pot. What great flavors this soup has!

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

How to pass the cream soup with the hand blender or the processor robot?

This is what carrot soup with baked peppers looks like before the bird. It is very fragrant!

I passed the soup with the vertical blender and tasted it with salt. The consistency came out the way I wanted: creamy but not too thick or too fluid. If it is too thick you can dilute it with warm water and be sure to boil it to boil it a bit. If it is too fluid, let it simmer. In both cases it must be mixed in the cream of carrot soup so that it does not stick.

Preparation of quesadillas & # 8211 sticks or tortillas with cheese on an electric grill (sandwich maker) or in a frying pan

Cream of carrot soup can also be served with simple or flavored crispy croutons & # 8211 see here how they are made.

I decided to make some quesadillas because my daughter had a bag of tortillas in the fridge. You can also use Arabic glues. I heated the 2-plate electric grill well (sandwich maker type) and baked each stick for a few seconds. Not for nothing but these tortillas or sticks are semi-raw and require heat processing before consumption.

Then I sprinkled grated Gouda cheese on a tortilla and covered everything with a second sheet (like round sandwiches). One by one, I pressed them on the electric grill for 20-30 seconds, until the cheese inside melted.

Then I cut each quesadilla into sectors: quarters, eighths, etc. How nice the cheese flows from them! Yummy! They will go perfectly with this cream of carrot soup.

Here's how I used to make some quesadillas with green onions and other ingredients in the filling & # 8211 the recipe here. They were baked in the pan, not on the grill.


Cream of mushroom soup or other mushrooms with garlic, white wine and cream

Cream of mushroom soup or other mushrooms with garlic, white wine and cream. How to make mushroom cream soup? Forest mushroom cappuccino with white wine. Cream soup of forest or cultivated mushrooms (champignon). Recipes with mushrooms, pickles or pythons.

I am a big fan of mushrooms and I cook them very often. This time I made a cream of mushroom soup that came out extremely fine, velvety, airy and tasty. Mushrooms have an intense, specific, unmistakable aroma.

Arad Square is very well stocked with wild mushrooms. During the long summer you can buy yolks, mushrooms, ears, dew sponges or parasols (those with a big hat, as much as a plate). Mushrooms are fleshy, extremely fragrant mushrooms. About Boletus edulis you can read more here. They are sold at the market for 35 lei / kg - very little compared to Bucharest or imported mushrooms.

In the Arad and Bihor area, mushrooms (porcini mushrooms) are called pitoance or pitarce. They grow in the surrounding forests and are harvested and brought to market. Many mushroom pickers have contracts with collection centers that send them for export (to Italy). I'm happy every time I see these nice mushrooms on the market tables!

The easiest way to cook is to sauté them in a pan with oil and / or butter and garlic and serve them with polenta & # 8211 see the recipe here.

Because they are very fragrant, mushrooms can be combined in recipes with cultivated mushrooms (white or brown mushrooms), giving them their intense flavor.

And in this cream of mushroom soup you can add (as a complement) a few greenhouse mushrooms. This is for economic reasons & # 8230

This mushroom cream soup recipe is a classic French one. It is called "mushroom cappuccino" because it has a frothy and light consistency.

Usually vegetable cream soups contain a thickening agent: potatoes or rice. The starch in them "binds" the soup and makes it creamy. But look, you can get the same effect without these elements, preparing the soup only with mushrooms, onions and garlic. They are sauteed with butter and emulsified with an acidic (sour) element: white wine. The result is great! The soup is prepared very quickly, in just 30 minutes.

This recipe appeared in the book "Arena de acasă" & # 8211 a cookbook published by Selgros that brings together menus prepared by famous chefs and fellow culinary bloggers. Each of us chose a complete menu consisting of 4 items: appetizer, soup, main course and dessert. I chose to prepare a complete menu related to the Arad area through local ingredients (meats, vegetables, fruits), especially to the Arad Vineyard area. Cadarca de Miniș (dry red wine) was the leitmotif of the whole concept, it being present in all 4 ways. Details here.

From the quantities below it results approx. 6 servings of mushroom cream soup.


First we prepare the vegetable soup. We clean the vegetables, wash them, cut them into smaller pieces and boil them in 2.5 l of water, add a pinch of salt. Let it boil until the vegetables penetrate and we have 1 liter of juice left. We take a few pieces of each vegetable, not many, put them in a blender, add the juice and mix them well. We do not put all the vegetables to pass them, because we need an intense garlic taste.

Separately, clean the onion and cut it into small pieces, the garlic cleaned and cut in four. Put a pan on the fire, after it has heated up, add the butter, let it melt and then add the onion and garlic, heat them until golden. Crush the garlic a little with a wooden spoon, then add the vegetable soup.

Mix the sour cream with the flour, salt and pepper and pour it over the soup, stirring constantly. Let it boil for about 20 minutes on low heat, stirring constantly, until it thickens.

Serve as follows: In a bowl put a few croutons, sprinkle with Parmesan cheese, a little lemon juice (optional), then with the polish take the cream soup and pour over the croutons. Because I am a carnivore, I said that it has nothing to spoil if I fry a few crispy pieces of ribs and I did, I added a few crispy pieces of ribs.


How to make the recipe for carrot cream soup with baked peppers and garlic?

Ingredients for cream carrot soup with baked peppers, garlic, bacon and quesadillas

For starters, I grilled the bell peppers. Unfortunately, I found only a mix of colors (California peppers): red, yellow and green. The green one can change the final color of the soup a bit, so I recommend you to choose, as much as possible, red peppers like kapia or donuts. I peeled the baked peppers after they cooled a bit. The peppers are reduced by half after baking and peeling. Of course you can also bake them classically on the stove or on the grill outdoors & # 8211 see more methods here. The important thing is to get the black markings, the areas of charred peel & # 8211 there is that phenomenal aroma of baked peppers! I prepared the garlic as well as the diced bacon.

I peeled and washed the carrots, then cut them into pieces. No matter how big or small they are, it is important to be equal to boil them all at once.

Usually, in cream soups, put either potatoes or rice to get a pleasant consistency. This time I did not use this extra starch and I got a very good result.


Cream soup with garlic

I confess, I'm not a big fan of soups or broths, generally speaking. But there are some that I can never say no to: meatball soup, bean soup with ciolan, potato cream soup made by my mother or onion cream soup made by Adrian Hădean. Now, this garlic soup, quite popular among Slovaks, is added to this list.

ingredients

  • 1 litre chicken bottom*
  • 50 grams of butter
  • 2 tablespoons flour
  • 10 cloves of garlic
  • 6-7 medium potatoes
  • 100 ml sm & acircnt & acircnă dulce
  • croutons
  • pressed cheese
  • green parsley
  • salt pepper

Let's clear this chicken bottom. This soup can also be made with water, but it is much better if we use it pu soup (or fondue)and. This is done - a few pieces of chicken, preferably with bone (for example, the ones you have left when you bone a chicken breast) are boiled in a liter of water with a carrot, a few slices of celery, a chopped onion & icircn 4, c & acircteva peppercorns and a teaspoon of salt. Bring to the boil and then simmer for 90-120 minutes on low heat. Then, the juice is strained and used for various purposes as a base. That's it chicken bottom

Okay, let's get back to our soup. More & icircnt & acirci, I cut the diced potatoes and garlic cloves & icircn slices.

In an soup pot, I melted the butter over low heat.

I added the garlic and let it brown for 1 minute (still on low heat)

I put the 2 tablespoons of flour, I let it brown a little, then I put the chicken stock (I repeat, if I didn't have it, I would add water and it would still come out good). Then I put the diced potatoes.

I turned on the heat and let it boil until the potatoes were all softened. Then I crushed them, there in a pot, with a mashing tool (if I didn't have one, I would crush them with a spoon) and finally I added sweet sm & acircnt & acircna. I mixed well, then I put the soup in the bowl and I added croutons and cheese cut into small cubes, as well as finely chopped green parsley.

I'm telling you the truth - although I'm not a lover of soups, that anointed my soul. Good appetite:)


Ingredients garlic cream soup with potatoes

  • 1.3 kg. potatoes
  • 1 onion
  • 1-2 heads of garlic plus three more cloves of garlic
  • 100 ml cream
  • 1 & # 8211 1½ liters of clear chicken or vegetable soup
  • 2 bay leaves
  • 2-3 branches of fresh thyme or 2 tablespoons of dried thyme
  • 20 gr. chives (optional)
  • salt
  • pepper

Ingredients garlic chips

Preparation of garlic soup-cream with potatoes

  1. Peel an onion and cut it into cubes.
  2. Peel 3 cloves of garlic and crush as little as possible.
  3. Peel a squash, grate it and slice it. Keep the already cleaned pieces in a bowl of clean water, avoiding oxidation.
  4. Heat 3 & # 8211 4 tablespoons oil in a large pot (2 liters minimum).
  5. Add the chopped onion and sprinkle with a pinch of salt.
  6. Cook until soft without browning, about 6 & # 8211 7 minutes on medium heat.
  7. Add the crushed garlic, cook for another minute.
  8. Add the cleaned puppies from 1-2 heads of garlic, bay leaves, ¾ teaspoon salt and 1-1½ liters of clear chicken soup. As much as to cover the potatoes in the pot well, taking into account the preferred consistency, if you like thicker soup, put less liquid and vice versa. Add 1 or 2 cloves of garlic, depending on how much you like garlic. I emphasize, however, that the taste of boiled (or baked) garlic is sweet, in no case will it be annoying.
  9. Cover with a lid and simmer over medium heat. When it starts to boil, reduce the heat and let it simmer until the garlic cloves are ready, acquiring a soft texture, easy to pierce with a fork. It takes about 30 minutes.

10. Now add the peeled and sliced ​​potatoes. Cover partially with a lid and simmer for another 20 minutes, until the potatoes are cooked through. If the liquid evaporates, top up with hot water as often as needed.

11. Once the potatoes are well cooked, remove the bay leaves from the soup. Add the thyme and cook for about 2 minutes. Thyme added at the end will add a lot of flavor and give super-cream a note of freshness.

12. Take the pot off the heat and, using a vertical blender, mix the soup until it becomes a silky and creamy texture. If you do not have a vertical blender, you can also use a manual mashed potato, following that the final texture is given by passing through a fine sieve at the end.

13. I brought the cream to the temperature of the soup, gradually pouring a few tablespoons of soup into a bowl over the cream. Then mix the two, pouring everything back into the pot and mixing. Match the soup to taste with salt and pepper to taste and it's ready to serve. If you find the consistency of the soup too thick, you can adjust it by adding hot chicken soup.

How to prepare garlic chips

As I said in the introduction, for a little texture when serving and to complete the taste of this garlic cream soup with potatoes, you can use some reddish and crunchy pieces of bacon. To paraphrase Julia Child, who once said that "There is never too much butter", I could say that for me there is never too much garlic. So, if you want to add a new dimension of this garlic flavor to the soup, follow the directions below for garlic chips.

Normally, the garlic browned until it acquires a reddish hue can acquire a bitter taste. In this case, the garlic put on the fire in the cold oil from the beginning, will have time to cook, acquiring a slightly sweet taste. When it starts to brown, com was strictly watching what was going on in the pan and we would take the garlic out of the pan as soon as it became barely golden. Thus, we will avoid that bitter taste that bothers us.

The recipe as such is not complicated. It requires, however, our full attention, because it is easy to miss the optimal moment, the unwanted result of burnt garlic being obtained in fractions is second sometimes. Fortunately, it is done very quickly and our patience will not be put to the test too much.

  1. Peel and slice the garlic very thinly along the length.
  2. Put together to heat the garlic pieces with 3 tablespoons of oil in a saucepan of maximum 25 cm. diameter on medium heat.
  3. Cook for about 3 minutes, stirring often, until the garlic acquires a slightly browned, golden color.
  4. I put a sieve over a bowl and poured the contents of the pan into the sieve. It seems to me an easier and faster way than gathering the garlic slices with a foamer, so there is a lower risk of burning the garlic.
  5. Place the garlic chips on a paper towel that will remove excess oil.

I hope you try this garlic cream soup with potatoes, it is delicious and comforting.



Comments:

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  2. Joziah

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  3. Akinomuro

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  4. Abda

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  5. Vito

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  6. Zologul

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