Aromatic garlic cream soup will warm you up even on the coldest evening. And serving in a bread plate will be worthy even of a good restaurant.
This traditional dish of European cuisine is often served in restaurants and at winter fairs. If you want a hot family dinner and a beautiful dish on the table, prepare garlic cream soup and serve it in a bread bowl. Both the soup and the bread for the bowls are easy and simple to prepare. The recipe for garlic puree soup was shared by the YaB Poila website.
For the soup:
- potatoes – 4 pcs.;
- garlic – 15 teeth;
- butter – 80 g;
- vegetable broth – 1 l;
- cream – 200 ml;
- salt – to taste;
- ground black pepper – to taste;
- greens for serving – to taste.
For bread plates:
- wheat flour – 600 g;
- live yeast – 20 g;
- warm water – 350 ml;
- change – 1 h. l.;
- sugar – 1 tsp. l.;
- cumin, sesame or flax – 1 tsp. (optional).
Knead the dough for bread plates. Take a deep bowl, pour warm water, dissolve yeast and sugar in it.
Sift flour into a bowl, add salt and, if desired, cumin, sesame or flax seeds. Knead elastic bread dough that practically does not stick to your hands.
Cover the dough with cling film and leave it warm for half an hour.
Cut the garlic into thin slices.
Take a saucepan with a thick bottom. Melt the butter over low heat. Add garlic and fry a little.
Pour vegetable broth into the pan. If desired, it can be replaced with water or chicken broth.
Cut the potatoes into small pieces. Add it to the pan and cook until the potatoes are done, covered.
When the dough has increased by at least 1.5 times, place it on a table dusted with flour.
Punch down the dough, pinch off two small pieces the size of a quail egg and roll them into balls. Divide the main part of the dough into two equal parts and roll each into a ball.
Place the bread plates on a baking sheet lined with a silicone mat or baking paper. Brush the center of the dough with water and place small balls of dough on top. Cover the pieces with film or a towel and let them rest for 15-20 minutes.
Check the readiness of the dough using a pit. To do this, press your finger onto the surface of the dough. The resulting fingerprint should remain. If the dough rises and there is no trace left, the dough has not yet risen. If your finger sinks when pressed and the workpiece settles in this place, the dough has over-stood.
It is better to bake cakes from over-stood dough in a frying pan, because the bread will not rise properly and will have a strong smell of yeast.
If you put a product in the oven that has not been properly proofed, the crust may tear during baking and the crumb will be clogged.
While the bread bowls are rising, bring the soup to readiness. Using an immersion blender, puree the contents of the pan.
Put the soup back on the stove, pour in the cream, salt and pepper to taste. Stir the pureed soup until smooth, let the soup boil and turn off the heat.
Preheat the oven to 250 degrees. Bake the bread for about 25 minutes. Check readiness with a wooden skewer: it should come out of the dough dry.
Remove the finished bread from the oven, remove from the baking sheet and let cool on a wire rack.
Carefully cut off the “lid” and remove the pulp. It can be used to cook cutlets or make croutons.
Pour the garlic soup into bread bowls and sprinkle with fresh herbs if desired. Cover with lids and serve immediately. This is delicious!
Let us remind you how to prepare chicken cheese soup in 20 minutes. This soup will be an excellent solution for a perfect lunch or light dinner, quickly and without hassle.
Previously Focus wrote how to make a quick and satisfying creamy potato and leek soup. The recipe makes four servings. Making soup starts with a flavorful base.