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MAMINA JUHA OD ČEŠNJAKA

Sastojci:

Veća glavica češnjaka

4-5 žlica brašna

5 dag maslaca + 1 žlica maslinovog ulja

1 l mlijeka

1 l povrtnog temeljca

0,2 dl vrhnja za kuhanje

Sol

Papar s limunom ili bijeli papar

Sjeckani peršin – po želji

Priprema:

Češnjak razlomite na češnjeve.  Svaki češanj  pritisnite nožem da pukne, a zaim očistite od ljuske.

U loncu rastopite maslac i ulje.Dodajte češnjeve češnjaka i kratko propirjajte da puste aromu.  Pobrašnite i – stalno miješajući da ne nastanu grudice – ulijte mlijeko (kao za bešamel). Kad se juha izjednači, ulijte i temeljac.  Kuhajte, povremeno miješajući, na laganoj vatri 30-ak minuta. Posolite, popaprite i umiješajte vrhnje za kuhanje. Lagano kuhajte još 2-3 minute. Pospite peršinom i poslužite.

Ovu juhu možete servirati kao predjelo, ali i kao samostalni obrok uz krutone ili bruschettu s češnjakom (recept na Ciao Karmela).

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MUM’S GARLIC SOUP

Ingredients:

1 large garlic bulb
4-5 tbsp flour
5 dag butter + 1 tbsp olive oil
4-5 tbsp flour
1 l milk
1 l vegetable stock
0.2 dl cooking cream
salt
lemon pepper or white pepper
chopped parsley leaves – to taste

Method:

Separate the garlic cloves, press each using the flat side of the knife and peel.
Heat the butter and oil in a pot, until the butter has melted. Add the garlic cloves and simmer briefly, until fragrant. Add the flour and milk, stirring constantly lest it should crumble (as if you were preparing Béchamel sauce), until uniform. Add the stock and cook, stirring occasionally, over low heat for about 30 minutes. Season with salt and pepper. Stir in the cooking cream and cook for 2-3 more minutes. Sprinkle with chopped parsley leaves before serving.
This soup can be served as a starter or a separate meal with croutons or garlic bruschetta (search Ciao Karmela for recipe).

Ovu juhu možete servirati kao predjelo, ali i kao samostalni obrok uz krutone ili bruschettu s češnjakom (recept na Ciao Karmela).

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Arhiva