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When you meet my weaknesses: French cuisine and garlic :) may suspect that I would not be objective when you praise a preparation. But when even the most conservative in taste manifest desire to eat, means that the test was successfully passed by this preparation again. Cool days are already felt in many areas of the country. Remember this recipe for cold winter 4tunes days, but it still wrong if prepared, is the best cream soup I tasted it before. As background / broth is more concentrated, the better it will be. Wonderful taste! Thanks, Roger, for the recipe. Serves 4 Ingredients 4 large cloves / medium peel garlic 100ml olive oil (or oil 60ml sour cream and 50g serving as I did) 3-4 tablespoons flour 1 liter fund vegetables, chicken or water salt pepper White powder few strands of fresh thyme (I used dried) 150g Kalamata olives (I had red pepper stuffed green but get deeper taste of Kalamata) 1/2 bunch fresh parsley 4tunes Preparation 1 I had background in freezer therefore I quickly fierd fund / chicken bone soup / chicken + vegetables (you have to register the recipe). 2 Preheat oven to 180 C. 3 Pour oil in a baking tray. 4 Cut in half horizontally, uncleaned shells, garlic. They sit in oil sectors, the 8 garlic halves. Place the garlic oil besides several threads 4tunes thyme. 5 Transfer pan to oven and roast garlic 15 minutes, or until nicely browned sections. If garlic is properly done, peel very easy to pick up pulling it as a hat, leaving cloves garlic halves tray tender, browned and fragrant. 6 Desprizi 4tunes garlic tray carefully, using one cutid sharp blade, where it stuck. In my case it was not. Muti garlic in a pot for about 1.5-2l, where you boil the soup. 7 Strain oil and if you have opted for no cream version with more oil, put aside about 3 tablespoons. The oil you stop to decorate the serving plates. Pour over remaining garlic cloves from the pot. 8 Add the flour, salt and white pepper and crushed garlic, using a potato masher. Mix ingredients thoroughly until you get a homogeneous paste as golden color. This homogeneity is mandatory, because it will give the soup consistency. If the paste is homogeneous, you get a thin broth and flour. 9 light the stove eye and paste it cook on low heat for 1 minute. Take care not to burn the "rantas" because soup will spoil the taste. 10 Add the hot fund mix. 11 Add thyme and boil the pot wires very gently for 25 minutes. 12 Remove the thyme. Taste and salt and pepper. 13 small cubes Chop olives and chopped parsley. 14 Serve the soup hot, sprinkled with chopped olives and parsley. Before that, I mixed sour cream with 6-7 tablespoons of soup, I beat and I put the plate in alternative means small ladle half the soup, then ladle in the middle third soup with sour cream mixture, and look -so to have formed a portion. This gives it the effect of: where "/ water. 4tunes Then I decorated as I wrote above. Oil version without cream, sprinkle with oil off beginning at infused with thyme and garlic. Eat with 1 slice of toast or croutons. It will be helpful!
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