4 cloves of garlic, cut into a ring shape
1 cup (over the rim) of olive oil
1 liter of vegetable broth
1/2 kilogram of English potato
1 cup (300 ml) of skimmed milk
1/2 can of light cream
Salt to taste
4 cloves of garlic, cut into a ring shape
1 cup (over the rim) of olive oil
1 liter of vegetable broth
1/2 kilogram of English potato
1 cup (300 ml) of skimmed milk
1/2 can of light cream
Salt to taste
In a pot, sauté the garlic with the olive oil
Add the broth and potatoes, and cook until they're tender
Let it cool slightly and blend in a blender with the milk
Bring it back to a simmer again
Add the cream and stir in afterwards.
