Garlic soup

I have always loved the garlic soup in winter, so simple and so rich ... I recently discovered how good it was with the Thermomix. And the best thing is that when I served our dishes, I mashed the rest and a cream of garlic soup… Delicious. The children they ate it delighted. And I solved one Dinner in a easy, economical and healthy with a receta tradicional. Well, I can't ask for more.

The original recipe is in the Essential book. I have varied it a little, adding a couple of touches of homegrown, to make it more like my mother's life. She told me a story about a very poor and hungry sage who got lost and ended up with a miser who did not want to share his food. "I am satisfied with a soup of stones," said the sage, "stones and water." The miser immediately wanted to know that soup so cheap and, while he was running for stones, the sage approached the fire, took some garlic that hung, and fried them, and ripped out some dry bread of a sack for pigs, and added it. And poured water from the jug. When the miser arrived, he threw the stones into the saucepan and let it boil. He served two bowls, without stones, and gave one to the miser. And the miser was amazed by that great taste of stone soup. When the wise man left, he spent the rest of his life wanting to repeat that soup of stones and water, so rich and so cheap, and he never succeeded, because he never knew that it was really the it the ingredient of that miracle. I hope you like it!

This recipe is also simple and inexpensive it is of use and it will help us not to waste the bread that we have left.

Garlic soup

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Two recipes in one: garlic soup and cream of garlic soup, two quick, easy, inexpensive and healthy dishes with a traditional recipe.

• Ana Valdes

• Recipe type: soups
• Calories: 200
• Rations: 4

• Preparation time: 5M
• Cooking time: 33M
• Total time: 38M

Ingredients

• 6 cloves of garlic
• 100 g of virgin olive oil
• 6 slices of stale bread of approximately 1 cm. thick
• 1 dessert spoon of sweet paprika
• 1 l of water
• 1 vegetable stock cube
• 4 eggs
• 1/2 teaspoon of salt

Preparation

1. We put the oil in the glass and heat for 5 minutes, varoma temperature, speed 1.

2. Add the garlic, skinned and crushed at once (with the bottom of a bottle, with a mortar mallet… they are crushed by pressing them against a hard surface, it is enough that the skin is opened a little). We fry them for 4 minutes, varoma temperature, spoon speed, left turn.

3. We incorporate the bread and program 3 and a half minutes, varoma temperature, spoon speed, left turn.

4. Add the paprika and program 10 seconds, varoma temperature, spoon speed, left turn.

5. We introduce the water, the salt and the stock cube. We program 20 minutes, 100º, spoon speed, left turn.

6. Uncover the machine and without emptying it, add the 4 eggs, cover it again and let it rest for 5 minutes.

7. When we serve the soup, the egg will have set. We put one egg per person in each bowl.

Notes

• All the preparation is without a beaker.
• If you want to turn the soup into a delicious garlic cream, add one more step at the end and grind for 1 minute at progressive speed 5/10.

More information - Traditional bread soup / 9 recipes of use

Source - Essential Book

Adapt this recipe to your Thermomix model