Garlic Soup
The Tibetan garlic soup is an indispensable part of any guest house's menu along the Himalayan trails. The reason for it is that garlic is very good for preventing AMS (Acute Mountain Sickness), the disease that so many trekkers at high altitudes have met with. In addition there is nothing as comforting as a steaming fragrant plate of soup after several hours of trekking at Himalayan highlands.
The garlic soup is very easy to prepare. It contains only basic ingredients, growing locally in the highlands, but the result is delicious. Serve with fresh Tibetan bread.
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Preparation time: 40 mins.
Difficulty level: Easy
Servings: 10
Ingredients
10 cloves garlic
2 medium onions
2 carrots
4 potatoes
100g ghee
salt
pepper
2 tbsps. chives finely chopped
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Preparation
Chop the onions, slice the carrots into thin slices, dice the potatoes, peel the garlic cloves and coarsely chop half of them.
In a large saucepan melt the ghee over medium heat.
Sauté the onion until soft, then add the chopped half of the garlic and sauté 1 minute more.
Add the potatoes, the carrots, salt and pepper to taste and cover with water.
Bring to a boil and let simmer until the potatoes are soft.
Blend in a blender or a food processor, then put in a pot, add hot water to get the soup thinner, adjust seasoning and bring to a boil.
Crush the rest of the garlic cloves and add to the soup together with the chopped chives.
Serve hot.