Garlic soup, with a rich taste and a delicate texture. Spanish recipe

Garlic soup, with a rich taste and a delicate texture.  Spanish recipe.  Source - Pexels

Garlic soup, with a rich taste and a delicate texture. Spanish recipe. Source – Pexels

Garlic is very popular in Spanish cuisine. It is added to almost all dishes and in considerable quantities.

If you like the spicy flavor of garlic, try this recipe. The garlic soup has a rich taste and a delicate texture.

Ingredients for six servings:

olive oil – 3 tablespoons,

garlic – 2 cloves,

breadcrumbs – 100 grams,

ground pink pepper – 1 tsp,

salt – to taste,

vegetable broth – 1 liter,

milk – 200 ml,


Method of preparation

Preheat the oven to 180 ° C. Cut the garlic heads in half horizontally, brush with a tablespoon of oil and cook for 20-30 minutes until soft. The garlic is left to cool, then the pulp is removed into a bowl and mashed with a fork.

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Place the remaining oil in the pan and saute the breadcrumbs, over medium heat, for five minutes until golden brown. Transfer the toasted breadcrumbs to a saucepan and add the garlic, salt and pepper puree. Shake. Add the broth. Boil for 20 minutes, stirring constantly.

Dessert, ready in 5 minutes: no cooking, no condensed milk and no gelatin

At the end, pour the milk into the soup, boil it for a few minutes, then serve it on the table. fill the bowls with the soup and garnish with toasted croutons. Enjoy your meal!

BONUS. Mushroom Soup With Tomato Sauce: Hearty, simple, and meatless

This simple soup can be eaten any day of the week. It is also good on fasting days, being based on vegetables.

This soup can be made with various additional ingredients. It tastes best with small noodles. Barley is also delicious, but it should be soaked first and cooked separately.


2 liters of water,

3-4 potatoes,

4 mushrooms,

two carrots,

an onion,

2 tablespoons of vegetable oil,

a spoonful of tomato paste,

a spoonful of flour,

3 tablespoons of rice,

aromatic herbs, salt and pepper to taste.

Preparation of the recipe

Peel the potatoes, wash them and cut them into cubes. Put the potatoes in a saucepan, cover with water and boil.

Onions and carrots are cleaned, chopped and fried in vegetable oil. Finally, when the carrots are soft, add the flour and tomato paste. Fry a little more, pour boiling water (from the pot with the potatoes), mix well and add to the pot with the potatoes. Rice, washed and boiled separately, is also added to the pot with the potatoes.

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In another pan, rinse the sliced ​​mushrooms and add them to the pot of potatoes. Season the soup with salt and pepper to taste. You can also add bay leaves and greens to taste

If none of the above is to your liking, the quickest option is to add a can of cooked beans at the end. Enjoy your meal!

BONUS. Only famous chefs know the trick: adding an ingredient to ground beef. You have never done this before

Experienced cooks say meatballs are better and juicier if a secret ingredient is added to the ground beef.

At first glance, it may seem that sugar is not the most effective and logical ingredient for making meatballs.

But experienced chefs claim that this product improves the taste and texture of meatballs. The buns will be juicier, more tender and you will not feel the sugar.

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Chefs draw attention not to overdo the sugar. One tablespoon of sugar is taken per kilogram of minced meat. Stick to this ratio to make some juicy and insanely good meatballs.

Sugar is added to the ground beef, along with salt and other spices. So this ingredient does not make itself felt, but at the same time it makes them juicy and tender.

It should be noted that not all housewives praise this trick. In their opinion, sugar has little effect on taste and that other components are responsible for the juiciness and tenderness of the meatballs.

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