Garlic soup

Gavin Victor

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

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.

Print Friendly, PDF & Email
(Visited 77 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *