3 cups of chicken broth (see page 70)
1 cup of milk
1 cup of fresh heavy cream
2 tablespoons of butter
1 tablespoon of chopped scallions
3 garlic cloves
1 medium onion, finely chopped
4 medium potatoes
Salt to taste
3 cups of chicken broth (see page 70)
1 cup of milk
1 cup of fresh heavy cream
2 tablespoons of butter
1 tablespoon of chopped scallions
3 garlic cloves
1 medium onion, finely chopped
4 medium potatoes
Salt to taste
1
Clean the garlic and cut it into fine slices
In a large pan, sauté the garlic with the onion in butter for about 10 minutes
Then add the chopped potatoes
2
Add the chicken broth and let the potatoes cook until they are tender
With the pan still on the heat, add the milk, salt to taste, and stir well
3
Turn off the heat and let it cool slightly
Next, blend all the mixture in a blender until it becomes a creamy soup
Pour it into a pan
4
Bring the soup to a medium heat and add the heavy cream
Cook for a few more minutes, just to warm it up
When serving, sprinkle with chopped scallions.
