Austrian Garlic Soup With Croutons
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Cuisine
Austrian
Austrian Garlic Soup With Croutons
Description
This garlic soup recipe builds flavor by slowly cooking pressed garlic in butter without browning, allowing a fragrant base. Flour is added to form a roux which thickens the soup as milk and chicken stock are gradually incorporated. The result is a creamy soup that is seasoned simply with salt and pepper.
To complement the soft soup, homemade croutons made from cubed white bread are baked with olive oil and salt until lightly browned and crisp. Parsley adds a touch of color and brightness when sprinkled on top before serving.
Serving the soup warm with the crunchy croutons provides a contrasting mouthfeel. It suits a light lunch or starter. The technique highlights garlic's flavor without overpowering the broth, producing a balanced, silky soup with crunchy garnish.
Ingredients
- 10 garlic clove peeled and pushed through a garlic press, big cloves
- ¼ cup flour
- ¾ cup milk
- 3 tablespoons butter
- 1 ½ cup chicken stock
- 2 tablespoons parsley chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the croutons:
- 2 lices white bread multigrain would work too, cubed
- ¼ teaspoons salt
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350 F.
- Spread the croutons on a parchment lined baking tray, drizzle with olive oil, sprinkle with salt and toss. Bake for about 5-7 minutes until croutons are slightly browned.
- Meanwhile, melt the butter in a large sauce pan and on a medium heat. Throw in garlic and stirring constantly, allow it to release all its flavor, about 3-5 minutes. Don't let it get brown.
- Whisk in flour until it forms a thick paste.
- Whisking constantly, start incorporating milk ¼ cup at a time. When all milk has been added, pour in chicken stock. Season with salt and pepper and whisk until the soup has thickened and bubbly.
- Off the heat.
- Divide the soup between 2 bowls. Sprinkle with a parsley and garnish with croutons.
- Enjoy!
Notes
- This soup originates from Austrian cuisine and showcases garlic in a gentle yet flavorful way.
- When making croutons, baking until just browned ensures a crisp texture without burning.
- Use unsalted butter to better control the salt level in the soup.
- The soup thickens as it simmers, so stir frequently to avoid lumps.
User Reviews
Overall Rating
5
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