Ingredients :
- 5 clove Garlic
- 1 tsp Salt
- 1 tsp Dried marjorim
- 1 tsp Caraway seeds, crushed
- 1 tsp Black pepper
- 8 cup Beef broth
- 1 tbsp Clarified butter
- Fresh parsley leaves, minced
Method :
- Prepare the garlic. Mince the garlic with a garlic press, knife, or mortar and pestle, then mash the garlic together with the salt to make a paste.
- Place the garlic/salt in a large pot and add the marjoram, caraway, and black pepper. Stir with a wooden spoon to combine, then pour in the broth. Bring to a boil and simmer about 15 minutes, to allow flavours to meld. Stir in ghee, taste, and add more salt and pepper, if necessary.
- Ladle the soup into bowls and sprinkle with parsley. Slurp indulgently
- Typically this is served with croutons and a lump of cheese at the bottom.
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