Austrian Garlic Soup

Standard

My brother came in from New Orleans this weekend.  His flight got in late and I was looking for something comforting and warming to make him.  I knew that even the DC mild cold would seem very cold to him coming from New Orleans. I think this soup does the trick.  Plus it wards off any marauding bands of vampires you may see out there.  It is October after all.

This is a perfect soup for a cold night.  It is warm, comforting, and delicious. You can serve it with a fried egg on top, my husband’s favorite, or just some good bread cut up and toasted, my favorite.

Austrian Garlic Soup

From Tea and Cookies

serves four

6 tbs butter

15-20 cloves of garlic, finely minced or pressed through a garlic press

1/2 small onion, finely minced

1/2 cup flour

1 1/2 cup milk

3 cups chicken stock

2 tbsp parsley (4 tbsp fresh chopped)

Good crusty bread

 

Melt the butter in a medium-large pot.  Add in the garlic and onions and cook over low heat until tender (about 10 minutes).

Whisk in the flour and still until it forms a nice thick paste.

Add in the milk a few tablespoons at a time until it is all incorporated. Then, slowly pour in the chicken stock.

 

If you are using dried parsley add it in now.  Let the soup cook until thick and bubbly (about 5 minutes).

If using fresh parley add it after the cooking and serve hot, either with a fried egg or homemade croutons (or both).

Enjoy.

Austrian Garlic Soup

6 tbs butter

15-20 cloves of garlic, finely minced or pressed through a garlic press

1/2 small onion, finely minced

1/2 cup flour

1 1/2 cup milk

3 cups chicken stock

2 tbsp parsley (4 tbsp fresh chopped)

Good crusty bread

Melt the butter in a medium-large pot.  Add in the garlic and onions and cook over low heat until tender (about 10 minutes).

Whisk in the flour and still until it forms a nice thick paste.  Add in the milk a few tablespoons at a time until it is all incorporated.

Slowly pour in the chicken stock.

If you are using dried parsley add it in now.  Let the soup cook until thick and bubbly (about 5 minutes).

If using fresh parley add it after the cooking and serve hot, either with a fried egg or homemade croutons.

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