Nourishment students of history let us know the historical backdrop of soup is presumably as old as the historical backdrop of cooking.
Soups are regularly crammed with supplement thick vegetables, vegetables, and other fiber-filled fixings that join to convey engaging surfaces and incredible flavors.
Most soups help you acquire an assortment of supplements and the numerous wellbeing advancing mixes found in vegetables in one dish.
However, do you realize that this Soup is more grounded than any anti-infection agents!? Attempt it!
- 50 cloves garlic, washed and cleaned
- 2 tablespoons butter
- 2 teaspoons olive oil
- 2 large minced onion
- 1 teaspoon chopped fresh thyme
- 6 cups of pure chicken soup
- 1 bunch of fresh herbs – parsley,
- bay leaves (can be dried and spices)
- 3 cups stale bread cut into cubes
- 1 cup full-fat sour cream
The first-heat oven to 180 ° C. Cut the tops of cloves of garlic. Thus prepared with garlic and olive oil, wrap in aluminum foil and bake in the oven for 90 minutes, then leave to cool.
Heat two tablespoons of olive oil and butter saucepan over medium heat. Cook onion for about 10 minutes. Remove the baked garlic from the foil and place it among the arc stewed. Stir, add the chopped thyme, chicken soup and fresh or dried herbs.
Reduce the heat, add bread crumbs and let it simmer for about 5 minutes until the bread is soft.
Remove the bundle of herbs and mix the resulting soup in a blender or hand mixer until you get a creamy mixture. Return to the pot, add the cream and season with salt if necessary.