Garlic cream soup
There are over 250 varieties of garlic in the world—just one is enough to conjure up an original dish at home—a creamy soup whose aroma and bold flavor will win the heart of every foodie. The antibacterial and warming properties of garlic, along with its support for immunity, make this soup an ideal option for the autumn cold season and frosty winters.
Notes
Recipe for garlic cream soup
Preparation:
Put the bacon into a pressure cooker, add 4 L of cold water, a pinch of salt, and heat over low heat so it simmers gently but does not boil. This will take 20 minutes. Remove the bacon from the broth prepared this way—you can pan-fry it later and use it for sandwiches. To the hot broth, add 250 g of grated cheese, 4 heads of peeled garlic, 250 ml of Greek yogurt, the juice of half a lemon, and a teaspoon of butter. Blend everything into a smooth cream and leave it on the heat for 15 minutes, until it comes to a boil. Note! Remember to stir the soup constantly, as the cheese in it can scorch very easily! Finally, season the cream soup to taste. Serve with three tablespoons of Greek yogurt and a topping of cheese and garlic croutons.
