Garlic soup

Recipe from: 10/29/1997 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 1
    small onion, chopped
  • 6
    cloves garlic, coarsely chopped
  • 30
    ml
    olive oil
  • 1
    potato, peeled and sliced
  • 1
    Litres
    chicken stock
  • 250
    ml
    cream
  • 30
    ml
    sour cream
  • coarse salt and milled black pepper
  • FENNEL DUMPLINGS
  • 75
    g
    butter
  • 60
    g
    cake flour
  • 90
    ml
    cornflour
  • 1
    egg, separated
  • 2
    ml
    salt
  • 1
    ml
    sugar
  • 5
    ml
    chopped fresh fennel
 

Method

 
Sauté onion and garlic in heated oil in a large saucepan. Add potato slices and chicken stock and bring to the boil. Lower heat and simmer until potato and garlic are tender. Purée in a blender or food processor, then pour into a bowl. Stir in cream and sour cream and season with salt and pepper. Serve with fennel dumplings. FENNEL DUMPLINGS: Melt butter in a saucepan and stir in flour and cornflour to make a smooth paste. Cool. Whisk egg white until stiff. Add egg yolk, salt and sugar to the cold flour mixture. Fold in egg white and fennel. Shape into small balls, place in a saucepan of boiling water and simmer, covered, for about 15 minutes.
 

Read more on: soup
 

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