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Garlic soup is currently one of my favourite soups and I like to serve it with rye bread croutons but it's just as good on its own, especially when it is cold outside.
1/2 onion, finely diced
3 tablespoons butter
3 tablespoons flour
2 cups (500ml) milk
2 cups (500ml) beef or vegetable stock
6 cloves garlic, minced
salt, pepper and nutmeg, to taste
5 tablespoons cream
1/2 bunch parsley, finely chopped
2 slices rye bread, cubed
1 tablespoon butter
2 cloves garlic, minced
- In a saucepan over medium heat saute the onion in butter until glazed. Stir in the flour and lightly fry a few minutes, but don't brown the onion. Add the milk and stock, whisking to prevent lumps.
- Add the garlic. Season with salt, pepper and nutmeg to taste. Simmer 15 minutes - if too thick, add a little more stock.
- Meanwhile, make the croutons. Melt the butter in a frypan on low heat and add garlic. Fry 30 seconds then add the bread cubes. Fry until lightly crispy on all sides and set aside.
- Just before serving, stir the cream into the soup. Do not allow to boil. Serve garnished with parsley and croutons.
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