Sunday, September 14, 2008

Garlic Soup

I know what you're thinking - garlic soup? Stay with me, though .... this soup will knock your socks off.

I don't have much of a story to tell about it. The husband and I went to an Austrian cooking class almost 3 years ago when our old apartment complex had monthly cooking classes, each featuring a different cuisine. Unfortunately, the classes basically entailed watching the instructor cook and then eating what he cooked, but we ended up with some great recipes. I recommend this one as a side, not a whole meal. It's a perfect accompaniment to Wiener Schnitzel (hint, hint - yes, I'm on a mission to get the rest of the world to love Schnitzel as much as I do).

Old Salzburg Garlic Soup
Serves 4-5
Cook & prep Time - about 40 min

1 1/2 cups thinly sliced onion
1/2 cup chopped garlic (as I said above, stay with me...)
1/4 cup butter
1/2 cup flour
6 cups stock (I recommend beef stock, but chicken or vegetable stock would be delightful)
1 cup dry white wine
1/2 tsp salt
1/2 cup sour cream
grated nutmeg, to taste
salt & pepper, to taste
Croutons (I recommend making your own, but store-bought is just fine)
Minced fresh parsley leaves, for garnish


In a large stock pot, cook onions and garlic in the butter over medium heat, or until onions are golden.

Add 1/2 cup flour and cook the mixture, stirring constantly, about 3 minutes.

Add the stock, wine, and salt. Bring to a boil and simmer about 20 minutes.

Strain the mixture through a fine sieve into another pot. Stir in sour cream and freshly grated nutmeg, salt, & pepper to taste (I recommend using lots of pepper).

Ladle into bowls and garnish with toasted croutons and parsley.


annie said...

I am totally intrigued. I think I'll have to try this!

The Good Wife said...

Ditto Annie. I will add this to my list of to make foods!