Cream soup of garlic with olive Crostini

Submitted by enr on 23 Jan 2012
2 cloves garlic
2 onions
300 g potatoes
500 ml milk
500 ml vegetable stock (water)
90 g butter
salt and pepper
# For Crostini:
8 slices of baguette
100 g pitted olives
50 ml olive oil
salt and pepper
Garlic clean and fry in 1/3 of the butter for 6-7 minutes until the cloves are golden. Add the chopped onion and left to choke for 2-3 minutes. Is put peeled and diced potatoes. Add the remaining butter and everything and leave to cook for 7-10 minutes, stirring constantly to avoid sticking potatoes bottom. Pour the milk and broth and let simmer for 15 minutes, until the potatoes soften completely. The soup is pureed, seasoned with salt and freshly ground black pepper and was capped with a lid. slices baguette baked in the oven at the highest level on both sides until golden. Olives finely and mix with olive oil. Optional seasoned with salt and pepper. Spread the slices with the olive mixture. The soup is served garnished with Crostini, optional as it can put a spoon and cream.
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23 Jan 2012
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