Creamy Garlic Soup with Croûtons
Cream soups are, quite literally, the crème de la crème of the soups. Hearty creamy garlic soup is easy to make and a classic amongst Austrian creamy soups. Topped with crispy, dark bread croutons, it is an absolute must. But be warned, you won’t become the most popular kisser with this soup. You will, however, be rewarded with a deliciously aromatic delicacy. Don’t delay, start making your creamy, Garlic Soup today!
For the soup:
- 6 garlic cloves (coarsely chopped)
- 4 toast bread (diced)
- 1 litre vegetable stock
- 250 ml heavy cream
- 1 bunch parsley (finely chopped)
For the croutons:
- 4 slices dark bread (diced)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove (crushed)
Directions for Creamy Garlic Soup
- Peel garlic cloves and chop coarsely. Cut the toast into chunky cubes.
- Bring vegetable stock and cream to the boil, add garlic, salt and simmer for 5 minutes.
- Add the toasted cubes and simmer for a further 10 minutes.
- In the meantime, slice the dark bread into small cubes for the croutons.
- Heat olive oil and butter in a pan and add the crushed garlic. Add the bread cubes and fry until crispy on the outside. Do not leave unattended for too long to ensure nothing is burnt and then put them to one side.
- Last but not least, puree the cream soup and garnish with chopped parsley.
Potatoes make a good extra added to creamy garlic soup. Simply peel a potato, halve and stir it into the mixture and puree with the soup – this makes it even creamier.
JUST ONE MORE THING
What would a cook be without his pot? We are of the opinion that you can never have enough of it.
Noble ivory meets top quality here – for all those for whom muted colours, modern forms and high functionality are important. This trendy cooking pot from the Nouvelle series captivates with its modern design and exciting mix of materials. The casserole with its designer glass lid has handy handles made of stainless steel that prevent the handles from getting hot. The extra-strong, steel, heat-retaining bottom of the casseroles ensures that the heat is distributed evenly and quickly. Thanks to the enamel, which conducts heat extremely well, the sides of the casserole also become warm, therefore saving energy. The robust chrome rim protects the pot from being chipped.
But nouvelle also brings colour into life. The pots and saucepans or beak pots of the series can also be combined well with each other for all those who like to mix colours stylishly.
We love it!
THE WORLD OF RIESS
It is cut and scratch resistant, easy to clean and does not change the taste of the food prepared in it – porcelain enamel has many advantages. The RIESS family, who lived in Austria, thought the same thing almost a long time ago when they began making tableware from this easy-care material in 1922.
Handmade with LOVE…
… this thought applies not only to us when we are cooking, but also to RIESS. The RIESS-Emaille manufactory in Ybbsitz in the Lower Austrian Mostviertel is the only cookware manufacturer in Austria and meanwhile the family business is well known far beyond its borders. In addition to kitchen utensils in classic white, there are pots, strainers, bowls, cups and the like in delicate pastel colours as well as animal and flower designs – so there is something for every taste.
The various products of „RIESS-Emaille“ made it all over the world to cult lifestyle objects.