Knoblauchcremesuppe Garlic Creme Soup Recipes

KNOBLAUCHCREMESUPPE - GARLIC CREME SOUP

Knoblauchcremesuppe - Garlic Creme Soup image

Make and share this Knoblauchcremesuppe - Garlic Creme Soup recipe from Food.com.

Provided by momaphet

Categories Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 garlic cloves (you could also sub in a head of roasted garlic)
1 onion
2 teaspoons oil
16 ounces chicken broth (low sodium) or 16 ounces vegetable stock
2 cups whole milk
3 1/2 ounces sour cream
1 teaspoon flour
salt, Pepper
croutons or toasted baguette, slices

Steps:

Fry onion in butter over medium heat. Add flour and lightly brown, then add milk and stock and let simmer for ten minutes. Add garlic and simmer for an additional five minutes. (At this point you could puree with an immersion blender or strain for a smoother soup.).
Before serving the soup, add the sour cream and stir it altogether. Toast the croutons or baguette toasts and serve them together with the soup.

Nutrition Facts : Calories 181, Fat 12.1, SaturatedFat 5.8, Cholesterol 25.8, Sodium 448.2, Carbohydrate 10.9, Fiber 0.5, Sugar 8.6, Protein 7.4

KNOBLAUCHCREMESUPPE (AUSTRIAN GARLIC SOUP) RECIPE - (4.1/5)

Knoblauchcremesuppe (Austrian garlic soup) Recipe - (4.1/5) image

Provided by keenan

Number Of Ingredients 8

Ingredients

1 small onion
1 tablespoon flour
1/4 l milk
1/4 l vegetables stock
butter
3 cloves of garlic
parsley
white bread

Steps:

01 chop onion and garlic and saute on low heat in butter 02 sprinkle with flour and add milk and vegetable stock 03 keep stiring and bring to a boil 04 add chopped parsley 05 make croutons of white bread and garnish soup

WORLD'S BEST CREAM OF GARLIC SOUP

World's Best Cream of Garlic Soup image

From Food & Wine Magazine. This smooth soup is a specialty of chef Susan Spicer at Bayona in New Orleans. What seems like a prodigious quantity of garlic and onions is mellowed by the long, slow cooking. If you can, make the soup a day ahead; the flavor will be even better.

Provided by Raquel Grinnell

Categories Onions

Time 1h30m

Yield 1 pot of soup, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 lbs onions, chopped (about 4)
2 cups garlic cloves, chopped (about 4 large heads)
2 quarts chicken broth (rich stock preferred, use vegetable stock for vegetarian version)
1/4 lb bread, cut into chunks (1/2 loaf day-old French bread)
6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried and 1 bay leaves
1 1/2 teaspoons salt
2 cups half-and-half
1/4 teaspoon black pepper, fresh-ground
croutons (optional) or fried garlic chips (optional)

Steps:

In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.

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