Garlic Soup

    40 minutes

    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.

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    Serves: 4 

    • Soup
    • 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
    • Croutons
    • 2 slices rye bread, cubed
    • 1 tablespoon butter
    • 2 cloves garlic, minced

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. 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.
    2. Add the garlic. Season with salt, pepper and nutmeg to taste. Simmer 15 minutes - if too thick, add a little more stock.
    3. 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.
    4. Just before serving, stir the cream into the soup. Do not allow to boil. Serve garnished with parsley and croutons.

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