Goat Beard Soup with Garlic
Soups • European
Description
Goat Beard Soup with Garlic
Ingredients
- Shallot 4 pieces
- Goat cheese 25 oz
- Potato 5 oz
- Carrot 1 piece
- Garlic 1 head
- Lentils 5 oz
- Lemon 1 piece
- Olive Oil 1 tablespoon
- Chicken Broth 0 qt
- Olive Oil 1 tablespoon
- Bay leaf 2 pieces
- Thyme to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Scrape the skin off the horseradish, being careful not to remove too much with it. Cut the peeled roots into slices about 2 cm thick and leave them in water mixed with lemon juice.
Step 2
Cut the top off the head of garlic to partially expose the cloves. Drizzle them with extra virgin olive oil, then place the garlic in the oven and roast for about twenty minutes at 355°F. Allow the garlic to cool, then peel the cloves.
Step 3
Finely chop the shallots, heat refined olive oil in a soup pot, and sauté the onions until they become translucent. Then add diced carrots and potatoes.
Step 4
Sauté the vegetables for a couple of minutes, then pour in the broth and add bay leaves, thyme, garlic, lentils, and goat's beard to the pot.
Step 5
Bring the soup to a boil and cook for about twenty minutes until the slices of goat's beard soften. Remove the thyme sprigs and bay leaves from the pot, then transfer the soup to a blender and puree until smooth.
Step 6
Season it with salt and pepper, serve with thyme leaves, drizzling the soup with olive oil or adding a bit of cream.
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