Peel the garlic and potatoes. Chop the garlic and dice the potatoes.
Using little oil, fry the garlic for approx. 2 minutes to soften.
Add potatoes and pour over with broth. Add salt and cook for about 20 minutes, or until the potatoes soften.
Blend the soup and thicken with single cream, into which we have mixed wholemeal spelt semolina.
Add grated parmesan. To make it really soft, I usually blend it with blender. Taste, if you need to, add more salt.
Serve with croutons. For those, you'll only need older bread or other pastry, cut into small pieces, sprinke with oil and put into oven preheated to 220 degrees for about 20 minutes. Shuffle during baking to bake it evenly.
Sometimes I skip the "thickening" part. Then I don't add any cream or semolina,, but I use more potatoes and parmesan. The soup will be creamy too.
Do you like my inspiration? Share it with your friends...
Something else ?