Instructions

  • Soak the heads of garlic in a bowl of water for half an hour to make peeling easier.
  • Drain and peel the cloves.
  • Chop the seaweed into very fine strips and put aside.
  • Place the chopped onion in a cold pot. On them, place the peeled garlic cloves and pour oil over them.
  • Add the potato cubes and cover.
  • Place the pot on a low flame, cook for 10 minutes, and take it off the heat before the onion and garlic turns brown. Leave covered for 10 more minutes without opening or stirring.
  • Remove the lid, stir and cover again. Return the pot to the heat and continue to cook for 3 more minutes.
  • Mix and add the wine and the stock. Add a bit of water if needed. Bring to a gentle boil while stirring and continue to cook until the soup thickens.
  • Season with salt, white pepper, and nutmeg. Taste and adjust seasoning,
  • Blend the contents with a stick immersion or regular blender, and add the seaweed strips.
  • Stir and garnish with more seaweed strips and chili oil. Serve immediately.

Garlic and Potato Soup with Seaweed – Appetizer Entrée

Ingredients for 4-6 portions

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