1. Melt one-third of the butter in a medium saucepan over medium heat. Add garlic cloves and sizzle for 5-7 min. until golden brown. Add onions and simmer on low for 2-3 min, then add potatoes and remaining butter and cook on stove for another 7-10 min until onions soften. Stir several times, as the starchy potatoes stick easily to the bottom of the pot. Add bouillon and cow’s milk (or tap water) and simmer on low heat for 15 min. until potatoes are very (!) soft.
2. make bouillon in batches in a food processor or hand mixer to a puree. Return to rinsed saucepan and season each with salt and freshly ground black pepper to taste. Cover and set aside.
3. to prepare the olive crostini, cook the 4 baguette slices in the oven on high until golden brown on both sides. Moisten finely chopped olives in a small baking bowl with the oil. Season with salt and pepper to taste and spread on bread.
4. put the meat broth on serving bowls and then put it on the table hot on the spot. Offer crostini as a side dish.
Notes:
Makes but ditto certainly neat when toasted in a frying pan in a little olive oil.
c. Just before serving, finish with a teaspoon of crème fraîche, spiraled into the broth in the glass bowls.
Tip: Use flei
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