If you have a cold, cook a garlic soup.
This is a good remedy for colds. There are many recipes for different soups, including the famous onion soup, but they do not write anything about garlic soups, and naturally they are not cooked enough. I want to teach you how to make garlic soup, which is useful for colds, as well as useful garlic itself. Garlic has a specific taste, so use it moderately, especially when you need to communicate with people. And when you ate garlic soup, there will not be a smell from your mouth. This soup, moreover, is useful and a good remedy for the disease of the pancreas, spleen, helps to cleanse the body of toxins, hindered breathing.
Garlic soup.
You will need to take 1 liter of milk, 6 large cloves of garlic or 8-9 small denticles, 1 liter of water. Still need 2 tablespoons of margarine or butter, 2-3 eggs, which need to be divided into proteins and yolks, 2 tablespoons of flour, juice from a quarter of a lemon or a few drops of citric acid. At your fingertips you need a small pan with a volume of 2.5-3 liters, some capacity or a bowl for grinding flour and butter, a whisk for whipping into a foam of proteins or a mixer is needed, if there is nothing, you can use a fork, it will take longer to work .
Take milk and water and boil. I think you know that you first need to boil the milk, and then add water, because when mixing the original can curdle milk due to the metal ions that are present in the water if the water is stiff.
While the milk is boiling, cook the garlic. It needs to be cleaned, finely chopped or grinded. You can naturally grind in garlic, but experienced many cooks believe that when using garlic acid because of the secretion of juice, garlic loses its taste. It is better to put a slice of garlic on a cutting board, press the blade of a knife, press it with your hand, and the garlic is crushed gently. After such an operation, it is convenient to grind the garlic. After that, chopped garlic should be added to a hot mixture of water and milk.
Oil or margarine with flour pound until the formation of flour-oil grits. I've adapted to grate a piece of margarine or butter, pre-sprinkle them with flour on a large grater. Yolks from 2-3 eggs must be mixed with a few drops of citric acid or with lemon juice. Whip the whites until thick foam. To speed up the process, whip and simplify, add a little salt to the proteins, the foam from it will only thicken and get better.
In the soup is hot, add a little oil, continuously whipping with a whisk or a fork, if there is no corolla, until you get a smooth mashed potatoes.
Remove the soup from the heat, continue stirring continuously, put the yolks prepared into the soup into the soup, and after a few minutes, add whipped proteins. Try the soup and taste salt. The soup should be homogeneous, thick and very delicate.
By the rules it is supposed to add "peas" to the soup, baked from the brewed dough. You can serve soup with croutons, even with mashed potatoes, with salted biscuits. If you serve mashed potatoes for soup, then you need to put it on a separate plate.
If you want to make "peas" from a custard test, it can not only be used with garlic soup, but with another soup-mashed potatoes. To do this, you need 1 glass of water, 1 cup of flour, 100 grams of margarine, 4 eggs. On the fire put a saucepan with margarine and one glass of water, bring to a boil. As soon as it boils, you need to pour in the flour and stir well, so brew the dough. Dough the cold, and alternately knock it into 4 eggs with thorough stirring.
Put the dough with small balls on a baking sheet. You can roll out for ease of flagellum from the dough, and cut them into slices. Then such "peas" will be approximately the same. In a hot oven bake, dry them a little so that when you get them they do not "settle".
Bon appetit and that you never had a cold.