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Things needed:
1 ounce of olive oil (1 tablespoon)
1 small onion cut into 1 cup
One cup of minced garlic (about ten cloves)
32 ounces, or 4 cups, of chicken broth
1 big potato washed and chopped to make 1 cup.
4 ounces (half a cup) of heavy cream
dry thyme, measuring 1 teaspoon (or 0.1 ounce)
0.1 ounces (half a teaspoon) of salt
0.05 ounces (about 1/4 teaspoon) of black pepper
(Optional) 1/4 cup of finely chopped fresh parsley (1 ounce)
In a large saucepan, heat the olive oil over medium heat. Sauté the garlic and onions. Fry the garlic and onions until they are tender.
Saute the potatoes and broth before adding: Before adding chopped potatoes, pour in chicken broth. Heat till boiling.
Cook, covered, over low heat for 20 minutes, or until potatoes are soft.
To make a silky smooth soup, mix all of the ingredients together using an immersion blender.
Season with salt and add cream: Mix in the thyme, heavy cream, salt, and pepper. Keep the heat on low.
Optional garnish: Before serving, garnish with chopped fresh parsley.
Half an hour for preparation
Calories: About 220 calories per serving
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