Garlic soup with garlic chips


  • 1 onions,chopped
  • 4 cloves of garlic, passed through the press
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 250 milliliters milk
  • 200 milliliters dry white wine
  • 750 milliliters beef broth
  • 100 grams sour cream
  • 2 tablespoons chive, chopped
  • salt
  • pepper
  • 4 cloves of garlic, sliced into thin circles
  • 1 tablespoon butter

Preparation method (receipt)

Carefully rinse the chicken. Fill a large pot with water to 2/3, put the chicken. Clean the roots and cut into small pieces, add to the pot. Season with salt, pepper and bouillon. Stir, bring to a boil, cook over low heat for 1.5 hours under the hood. Refrigerate for 1 hour, remove the excess fat. Put the rice in the soup, cook for 20 minutes. Remove the meat from the chicken, chop finely and put into the soup. Serve sprinkled with parsley.

onion garlic butter flour dry white wine beef broth sour cream chive salt pepper