Garlic-potato soup

Name: garlic-potato soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 el fresh parsley bag of 30 g; 6 vine tomato; 3 toe garlic; 2 something crumbly potatoes; 6 el traditional olive oil; 1 liter chicken broth from tablet; 4 slice bread variations possible; 75 g slice of chorizo sausage meats

Slender soup with potato and garlic with chorizo, vine tomatoes and chicken stock.

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Slice the garlic and the parsley. Cut the tomatoes into slices.
Peel the potatoes and cut into cubes.
Heat the olive oil in a large pan. Keep a pinch of garlic apart and fry the rest of the garlic in the oil until it turns light brown.
Pour in the chicken broth and stir in the potato cubes.
Bring to the boil and simmer for 10 minutes.
Stir the retained garlic through the oil and season with salt.
Brush the slices of bread with the garlic oil and grill for 2 minutes under the oven grill until they turn golden brown (you can also bake them in a grill pan).
Spoon the tomato with the oil and season with salt and (freshly ground) pepper.
Cover the garlic with the chorizo.
Purée the soup with the hand blender or in the food processor. Season with salt and (freshly ground) pepper and garnish with the parsley.
Drop a little oil before serving.