We can love or not love soup, but sometimes you want to eat something hot to, watery, tasty, especially when we feel unwell. According to the dictionary of Russian language, SI Ozhegova, "soup - liquid food - broth from meat, fish, vegetables, cereals with fresh herbs. Once the liquid, means that all the nutrients already in the solution and will be metabolized by the body faster and full!
There are many recipes for different soups, including onion and garlic soups here about almost anything they write, and consequently, and boil them a little. So I want to teach you how to cook soup, which is useful for colds, as does garlic. But garlic has a pronounced specific taste, so it should be used very sparingly, especially if you have to communicate with other people. But if you eat garlic soup - bad breath is not. In addition, this soup is useful in diseases of the spleen, pancreas, difficulty breathing and cleansing the body of toxins.
So, you will need 1 liter of milk, 1 liter of water, 6 large cloves garlic or 8-9 small ones. In addition, you must have 2 tablespoons butter or margarine, 2 tablespoons flour, 2-3 eggs, separated into yolks and whites, a few drops of lemon extract or juice from the lemon quarters. Do you have at hand should be a pot volume of 2,5-3 liter bowl or other container for rubbing butter with the flour, mixer or whisk for whipping proteins in the foam (you can use a fork, just have to work longer).
Boil the milk with water. I think you know that you should first boil the milk, then add water, as in the initial mixing of the milk may curdle due to the available water in the metal ions, especially if the water is hard.
While the milk is boiling, prepare the garlic. It must be clean, grind or chop finely. Of course, you can chop and special chesnokodavilke, but many experienced cooks, they say that its use garlic loses its flavor due to the allocation of juice. Better put a slice of garlic on cutting board, a cloth to squeeze his knife and push hand - garlic, gently crushed! After this operation, it is convenient to grind. Chopped garlic added to hot milk mixture with water.
Margarine or butter pound of flour to form an oil-flour grains. I have adapted to rub a piece of butter or margarine, previously dusted with flour, on a coarse grater. 2-3 eggs yolks, mix with lemon juice or a few drops of citric acid. Protein whisk until a thick foam. To simplify and expedite the process of beating, add a little salt to proteins - the foam is denser and you get faster.
In the hot soup, whisking constantly whisk or, at worst, a fork, gradually add oil until a homogeneous puree.
Remove soup from heat and, without interrupting the whipping, type in the soup prepared by the egg yolks, and a few minutes - the beaten egg whites. Taste and season with salt to taste. Soup should be thick, homogeneous, very delicate taste.
By all the rules in the soup supposed to add "peas, baked custard from the test, but can be served soup with salted crackers, toast, and even mashed potatoes. Mashed potatoes should be put on a separate plate.
If so you decide to cook "beans" from boiled dough, which, incidentally, can be used not only with this soup, but also to any other soup-puree, then you will need: 1 cup of water, 100 g margarine, 1 cup flour, 4 eggs. Put the saucepan on the fire with a glass of water and margarine, bring to a boil. When the boil, add flour and stir - brew dough. Cool and Beat the dough in it one by one, with careful stirring 4 eggs.
You can put the resulting dough into small balls pan. For simplicity, we can roll flagella of dough and cut them into pieces. Then your "peas" are about the same size. Bake in hot oven and drain them a bit so they do not "settled" when you get hold of them.
Health to you and bon appetit!
So, you will need 1 liter of milk, 1 liter of water, 6 large cloves garlic or 8-9 small ones. In addition, you must have 2 tablespoons butter or margarine, 2 tablespoons flour, 2-3 eggs, separated into yolks and whites, a few drops of lemon extract or juice from the lemon quarters. Do you have at hand should be a pot volume of 2,5-3 liter bowl or other container for rubbing butter with the flour, mixer or whisk for whipping proteins in the foam (you can use a fork, just have to work longer).
Boil the milk with water. I think you know that you should first boil the milk, then add water, as in the initial mixing of the milk may curdle due to the available water in the metal ions, especially if the water is hard.
While the milk is boiling, prepare the garlic. It must be clean, grind or chop finely. Of course, you can chop and special chesnokodavilke, but many experienced cooks, they say that its use garlic loses its flavor due to the allocation of juice. Better put a slice of garlic on cutting board, a cloth to squeeze his knife and push hand - garlic, gently crushed! After this operation, it is convenient to grind. Chopped garlic added to hot milk mixture with water.
Margarine or butter pound of flour to form an oil-flour grains. I have adapted to rub a piece of butter or margarine, previously dusted with flour, on a coarse grater. 2-3 eggs yolks, mix with lemon juice or a few drops of citric acid. Protein whisk until a thick foam. To simplify and expedite the process of beating, add a little salt to proteins - the foam is denser and you get faster.
In the hot soup, whisking constantly whisk or, at worst, a fork, gradually add oil until a homogeneous puree.
Remove soup from heat and, without interrupting the whipping, type in the soup prepared by the egg yolks, and a few minutes - the beaten egg whites. Taste and season with salt to taste. Soup should be thick, homogeneous, very delicate taste.
By all the rules in the soup supposed to add "peas, baked custard from the test, but can be served soup with salted crackers, toast, and even mashed potatoes. Mashed potatoes should be put on a separate plate.
If so you decide to cook "beans" from boiled dough, which, incidentally, can be used not only with this soup, but also to any other soup-puree, then you will need: 1 cup of water, 100 g margarine, 1 cup flour, 4 eggs. Put the saucepan on the fire with a glass of water and margarine, bring to a boil. When the boil, add flour and stir - brew dough. Cool and Beat the dough in it one by one, with careful stirring 4 eggs.
You can put the resulting dough into small balls pan. For simplicity, we can roll flagella of dough and cut them into pieces. Then your "peas" are about the same size. Bake in hot oven and drain them a bit so they do not "settled" when you get hold of them.
Health to you and bon appetit!
