Garlic soup with roasted potato

Name: garlic soup with roasted potato
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 10 cloves garlic Organic; 6 tablespoons olive oil Organic; 2 twigs maggic herb or celery; 3 potatoes Organic; sea salt; 1 box cream cheese with garlic 150 g Organic; 1 tray cress 20 g Organic

A tasty recipe. The vegetarian starter contains the following ingredients: garlic (AH Organic), olive oil (AH Organic), maggic or celery, potatoes (AH Organic), sea salt, cream cheese with garlic (150 g AH Organic) and cress (20 g AH Organic).

Ingredients

Kitchen Stuff

paper towel
blender

Directions

Peel garlic.
Heat 4 tablespoons of oil and 9 garlic cloves in soup pot and simmer for about 15 minutes.
Cut twigs of maggot in half.
Add Maggikruid to garlic and let it simmer for another 15 minutes.
Meanwhile, preheat the grill to the highest setting.
To peel potatoes.
Cut 1 potato into wafer-thin slices, cut into pieces.
On top, squeeze 1 clove of garlic, stir in the rest of the oil.
Drizzle potato slices with paper towels and cover with garlic oil on both sides.
Place the slices on the grid and roast approx.
10 cm under a hot grill for 3 to 4 minutes.
Remove Maggikruid from pan and store.
Bake 6 dl of boiling water, potato pieces and salt to taste by cooking fat with garlic.
Soup gently for about 10 minutes, stirring occasionally.
Mix with bar blender until smooth soup.
Add cream cheese and let it melt while stirring.
Do not let it boil again.
Soup the soup into four deep plates and place the maggic herb in it.
Cut garden cresses above the bed.
Place slices of roasted potato on them..