Our friend Anna has inspired us to post recipes again. I came across this one through Slashfood, a really cool food blog. I guess I was in a really garlicky mood that day so I ran home and made one of the recipes and then the next week, I made one of the others. It is really a combination of the two recipes, but it's mainly based on this one. Knoblauchremesuppe means Garlic Cream Soup in German and this stuff is AWESOME. I added the onion and parmesan cheese to recipe because I lubs me some onion and we had some parmesan on hand. I also used the stick blender because we just got one and I wanted to try it out. The first soup I made didn't get its benefit, and I think it really made a nice texture. Anyway, here's the recipe:
1 medium onion chopped
3 tbs unsalted butter
8-10 cloves garlic
1/4 cup sifted flour
3/4 cup milk (or heavy cream)
1 1/2 cup chicken (or vegetable) stock
2 tbs chopped parsley, plus additional for garnish
2 slices crusty bread
1/4 cup of shredded parmesan cheese
Melt the butter in a heavy saucepan, and then saute the chopped onion until it is soft and translucent (a few minutes). Keep the onion on low heat and add the garlic, finely minced or squeezed through a garlic press. Saute gradually, on low heat, making sure the garlic does not brown.
When the garlic has softened (5-10 minutes), begin whisking in the flour so that it forms a thick paste. Add the milk (or cream), in a slow stream, whisking constantly (standard roux technique). When the milk has been fully incorporated, begin whisking in the chicken stock. If you want to smooth it out, use a stick blender on it until all the big chunks are gone. Allow the soup to bubble and thicken, and add more stock if needed.
Chop the parsley and stir into the soup. Cut the bread into croutons and toast. Serve the soup topped with some chopped parsley, croutons, and a bit of shredded parmesan cheese.
Makes about 4 servings.
--UPDATE--
I finally took a picture of this recipe. Here it is:
1 medium onion chopped
3 tbs unsalted butter
8-10 cloves garlic
1/4 cup sifted flour
3/4 cup milk (or heavy cream)
1 1/2 cup chicken (or vegetable) stock
2 tbs chopped parsley, plus additional for garnish
2 slices crusty bread
1/4 cup of shredded parmesan cheese
Melt the butter in a heavy saucepan, and then saute the chopped onion until it is soft and translucent (a few minutes). Keep the onion on low heat and add the garlic, finely minced or squeezed through a garlic press. Saute gradually, on low heat, making sure the garlic does not brown.
When the garlic has softened (5-10 minutes), begin whisking in the flour so that it forms a thick paste. Add the milk (or cream), in a slow stream, whisking constantly (standard roux technique). When the milk has been fully incorporated, begin whisking in the chicken stock. If you want to smooth it out, use a stick blender on it until all the big chunks are gone. Allow the soup to bubble and thicken, and add more stock if needed.
Chop the parsley and stir into the soup. Cut the bread into croutons and toast. Serve the soup topped with some chopped parsley, croutons, and a bit of shredded parmesan cheese.
Makes about 4 servings.
--UPDATE--
I finally took a picture of this recipe. Here it is:
