2 nos – Potato, big sized. Peeled and cubed
6 to 7 nos – Garlic pods
1 tsp – Crushed dried rosemary
1 no – Onion, small sized. Finely chopped
1/2 tsp – Freshly ground black pepper
Salt to taste
4 nos – Garlic pad, sliced. For garnishing
1 tsp – Olive oil
Heat oil in a deep pan.Keep the flame high. Add freshly crushed pepper to it. Once the pepper crackles add garlic and onions to it. Saute till it starts turning brown. Add crushed rosemary and give it a mix. Add the potato cubes and saute till the edges start turning brown.
Reduce the flame now, cover the pan with a lid and cook till the potatoes are well cooked and soft. Sprinkle some water while cooking if the potatoes getting stuck to the bottom. Add salt to taste. Once the potatoes are cooked, cool it a bit.
Blend it along with water in a blender to a smooth paste. Add just enough water to get it to the consistency of your choice. Pour it into the bowls.
In a small saucepan heat the oil. add sliced garlic and let it turn gold and crisp. Pour it over the soup. Serve it warm
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