Garlic Soup

by admin

Ingredients:

  • Chicken bones 250g
  •  Gajar (Carrots) 2 medium
  •  Hara pyaz (Green onion) ½ Cup
  •  Pyaz (Onion) 1 large
  •  Tez paat (Bay leaf) 1
  •  Sabut kali mirch (Black peppercorns) 6-7
  •  Namak (Salt) 1 tsp or to taste
  •  Sirka (Vinegar) 1 tsp
  •  Water 3 Cups or as required
  •  Makhan (Butter) 2 tbs
  •  Olive oil 2 tbs
  •  Pyaz (Onion) chopped 2 medium
  •  Lehsan (Garlic) 20-25 cloves
  •  Aalo (Potato) cubes 1 medium
  •  Namak (Salt) 1 tsp or to taste
  •  Kali mirch (Black pepper) crushed ½ tsp
  •  Doodh (Milk) ¾ Cup
  •  Fresh parsley/Coriander chopped 2-3 tbs
  •  Kali mirch (Black pepper) crushed ¼ tsp
  •  Fresh parsley/Coriander chopped

Directions:

  • In saucepan,add chicken,carrots,green onion,onion,bay leaf,black peppercorns,salt,vinegar and water,mix well and bring it to boil (remove scum),cover and cook on medium low flame for 20-25 minutes,stock is ready then strain & set aside.
  • In a pot,add butter,olive oil and let it melt.
  • Add onion and sauté until translucent.
  • Add garlic cloves,mix well and cook on medium low flame until light golden (10-12 minutes).
  • Add potato and mix well.
  • Add prepared stock,salt and black pepper crushed,mix well and bring it to boil,cover & cook on low flame for 10-12 minutes.
  • Add milk,mix well and bring it to boil,cover and cook on low flame for 4-5 minutes.
  • Turn off the flame and blend well with the help of hand blender.
  • Turn on the flame,add fresh parsley/coriander and black pepper crushed,mix well and cook for a minute.
  • Garnish with fresh parsley/coriander,bread croutons & serve!

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