Valkosipulikeitto – garlic soup

Tämä on jokaisen valkosipulifanin unelma. Aivan uskomattoman hyvää keittoa! Toimii niin alkukeittona kuin pääruokanakin, suosittelisin vain pysyttelemään kaukana ihmisistä tämän jälkeen…

Ainekset (noin neljälle)

3 kokonaista valkosipulia
8 dl kasvislientä
Oliiviöljyä
Suolaa, mustapippuria
0,5 paketti voimaskasta koskenlaskijaa
Tuoretta timjamia ja persiljaa
Pienehkö pala jääkylmää voita

Kuumenna uuni 200 asteeseen. Kuori valkosipulit ja laita kynnet kokonaisina leivinpaperilla päällystetylle pellille. Ripottele suolaa, mustapippuria ja oliiviöljyä kynsien päälle. Paahda niitä uunissa noin 15-20 minuuttia.

Sillä aikaa kuumenna kasvisliemi. Puserra hieman jäähtyneet valkosipulinkynnet liemeen. Lisää koskenlaskija ja anna keiton kiehua 5 minuuttia keskilämmöllä kunnes juusto on kokonaan sulanut. Silppua persilja ja timjami. Lisää ne keittoon ja annan kiehua hiljaa noin 10 minuutin ajan.

Viimeiseksi suurusta keitto kylmällä voilla. Se tuo myös mukavaa lisämakua.

Koristele keitto persiljan lehdillä ja tarjoa höyryävän kuumana.

This soup is a dream come true for all garlic fans. It is amazingly good! Just make sure you do not come in close contact with anyone in about 24hrs after this dish, because it is potent for sure. It can be introduced as an starter, but for a light night works fine as main course too.

Ingredients (for about 4 people)

3 whole garlics
8 dl of vegetable bouillon
Olive oil
Salt
Black pepper
Half a pack of strong (pepper) processed cheese (for ex. google koskenlaskija, the laughing cow)
Small bush of fresh thyme
Fresh parsley
A small chunk of ice cold butter

Heat up the oven to 200 °C. Peel the garlics and chop the ends off the cloves. Put the garlic cloves into an oven pan and sprinkle them with olive oil, salt and black pepper. Let them roast in the oven for about 15-20 minutes.

In the meanwhile, heat up 8 dl of water in a sauce pot and bring the vegetable bouillon to boil. When the garlic cloves are done roasting, let them cool down for a couple of minutes and then add them into the bouillon. Press them with a garlic press to get the best taste.

Then, add the processed cheese and let the soup boil for about 5 minutes minutes on medium heat, or until the cheese has melted completely. In the meanwhile, chop the parsley and thyme. Add them into the soup and let it simmer on low heat for about 10 minutes.

Finally, add the cold butter to thicken the soup a little. It will also bring a very nice additional taste to it. Decorate it with a few parsley leaves and serve boiling hot!

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