Mashed soup with garlic and olive oil

Finely chop the garlic (be sure to cut, no pressure!), and then fry it in a saucepan in oil. It is important not to let the garlic change color, and therefore it needs to be thoroughly mixed. As a result, we should get a soft product.

Then pour broth or boiled water into a saucepan, salt, pepper, add nutmeg, bring to a boil, turn down the heat and continue to cook for another 15 minutes.

Remove the pan from the heat, drain the broth through a sieve, garlic carefully grind into puree and combine with broth.

Beat the yolks with a mixer with olive oil or any vegetable oil, as a result we will get a kind of "mayonnaise". Gently pour it in a thin trickle into the broth, stirring the latter. We put the broth on a slow fire to warm up, but do not bring it to a boil.

Cut white bread into slices and dry. A toaster, frying pan or oven will do.

In each plate we put dried pieces of white bread, so as not to break the resulting structure, pour our soup-puree. This recipe is easy to learn, despite the apparent complexity.