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!

Metainformationen

Ingredients

For the soup:

  • 6 garlic cloves (coarsely chopped)
  • 4 toast bread (diced)
  • 1 litre vegetable stock
  • 250 ml heavy cream
  • salt
  • 1 bunch parsley (finely chopped)

For the croutons:

  • 4 slices dark bread (diced)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 garlic clove (crushed)
Ingredients

Directions for Creamy Garlic Soup

  1. Peel garlic cloves and chop coarsely. Cut the toast into chunky cubes.
  2. Bring vegetable stock and cream to the boil, add garlic, salt and simmer for 5 minutes.
  3. Add the toasted cubes and simmer for a further 10 minutes.
  4. In the meantime, slice the dark bread into small cubes for the croutons.
  5. 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.
  6. Last but not least, puree the cream soup and garnish with chopped parsley.
Creamy Garlic Soup – Original Austrian Recipe

TIP

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

By the way: Do you know our Creamy Pumpkin Soup or spicy Roux Soup?
One thing is for sure: a try is definitely worth it!

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