1 liter of chicken broth
2 cups of rehydrated biscuit in water and salt for 3 hours
2 chopped onions
1 crushed garlic clove
2 tablespoons of finely chopped parsley
1 pinch of nutmeg powder
Salt to taste
1 tablespoon of cornstarch dissolved in 4 tablespoons of water
1 liter of chicken broth
2 cups of rehydrated biscuit in water and salt for 3 hours
2 chopped onions
1 crushed garlic clove
2 tablespoons of finely chopped parsley
1 pinch of nutmeg powder
Salt to taste
1 tablespoon of cornstarch dissolved in 4 tablespoons of water
In a pressure cooker, cook the biscuit in chicken broth with onion, garlic, parsley, and nutmeg until tender - this takes about half an hour
Wait for it to cool and open the pressure cooker
Blend everything in a blender, reserving some biscuit bits
Return the mixture and biscuit bits to the pressure cooker
Taste and add more salt if needed
Add the cornstarch dissolved in water
Heat the soup, stirring constantly
Wait for it to simmer slightly and thicken
Serve immediately.
