Damon Mcknight
Austrian garlic soup, also known as Knoblauchcremesuppe or Knoblauchsuppe, is a hearty traditional soup that is perfect for warming up on chilly days. The soup is made with garlic, onions, broth, and sometimes cream, potatoes, and herbs. It is a beloved meal across many European countries and is especially popular in German-speaking countries. The soup is often served with croutons and pairs well with crusty bread or a light salad. This easy-to-make dish is a must-try for garlic lovers, with its intense flavor and creamy texture.
| Characteristics | Values |
|---|---|
| Difficulty | Easy |
| Ingredients | Garlic, onions, broth/stock, cream, potatoes, herbs, butter, flour, milk, salt, pepper, croutons, parmesan cheese, olive oil |
| Variations | Vegetarians can use veggie stock and omit pancetta. One can also use extra creamy oat milk instead of cream. |
| Preparation | Melt butter in a pan, add garlic, whisk in flour, add milk, pour in stock, season, blend, add cream, serve with croutons. |
| Storage | Can be stored in the fridge for 3-4 days or frozen for up to three months. |
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What You'll Learn
Ingredients: garlic, onions, broth, cream, potatoes, herbs
Making Austrian garlic soup is a simple process that requires just a few ingredients. The ingredients you will need are garlic, onions, broth, cream, potatoes, and herbs.
To start, peel and dice one onion and add it to a pot with heated olive oil. Fry the onions until they are translucent. Next, add 4 cloves of garlic and stir-fry for a minute or so. You can also add some butter to the pot at this stage. Make sure the garlic doesn't burn as this will make it bitter.
Now, add your potatoes. You can add some raw potato chunks, or for a smoother soup, you can blend the potatoes into the base to make it thick. You can also add some carrots and celery at this stage for extra flavour and nutrition.
Once you have added your potatoes, pour in your broth. You can use chicken or vegetable broth, or for a more indulgent soup, you can use bone broth. If you want to add some extra flavour, you can also add some white wine before you add the broth. Bring the mixture to a boil and then reduce to a simmer.
Finally, add your cream. You can use cooking cream, heavy cream, or whipping cream. You can also use milk or a vegan alternative, such as almond milk. If you want to add some cheese, you can also add some Parmesan at this stage. Blend the soup until it reaches your desired consistency and add some herbs, such as thyme, parsley, or Italian seasoning. Serve with some crusty bread or a simple salad.
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Roasting garlic: slice, drizzle with oil, wrap in foil, roast
Roasting garlic is a simple process that will fill your kitchen with a delicious aroma. To get started, preheat your oven to 400°F. Then, grab a head of garlic and slice off the top, just enough to expose the cloves. You can use a sharp knife to trim about a quarter to half an inch off the top of the bulb.
Next, it's time to drizzle the exposed cloves with olive oil. Be generous! Use about two tablespoons of olive oil per head of garlic. This step will ensure that your garlic stays nice and moist during the roasting process. After drizzling with olive oil, it's time to wrap up your garlic snugly. Cut a large piece of foil and place the garlic head in the middle, cut side up. Bring the sides of the foil up and tightly wrap the garlic, creating a little packet.
Place the foil-wrapped garlic on a baking sheet or in a small baking dish. Pop it into the oven and let it roast for 30 to 60 minutes. The roasting time will depend on your preference for doneness. If you like your garlic on the softer side, aim for the longer roasting time. Be sure to keep an eye on your garlic after 30 minutes to prevent overcooking. Your garlic is done when it's golden and buttery soft.
Once your garlic is roasted to perfection, remove it from the oven and let it cool. When it's cool enough to handle, simply squeeze the softened cloves out of their skins. Now you're ready to add the roasted garlic to your Austrian garlic soup!
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Deglaze the pot: scrape up browned bits with wine for flavour
Deglazing is a simple process that adds immense flavour to your Austrian garlic soup. It involves adding a liquid—in this case, wine—to a hot pan to loosen and dissolve the browned bits stuck to the bottom. These browned bits are called sucs or fond and they are a treasure trove of flavour.
To deglaze your pot, first, make sure you are using the right type of cookware. It is best to use stainless steel, aluminium, or cast-iron cookware for deglazing. Avoid using a non-stick pan as the principle of deglazing is to allow food to stick to the pan.
Next, when you are ready to deglaze, keep the burner on high heat. If you have been searing meat, transfer it to a separate plate before adding the wine. Pour the wine into the hot pot, and it will start to bubble. Use a spoon or spatula to scrape up the browned bits from the bottom of the pot. The liquid will reduce, concentrating its flavour and cooking off any alcohol.
You can deglaze with just about any liquid, including wine, vermouth, dry sherry, broth, stock, vinegar, beer, cider, or juice. Water can also be used if you are adding lots of aromatics and want a neutral flavour.
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Add cream, stock, water to thin consistency
When reheating your Austrian garlic soup, add a little extra cream, stock, or water to thin out the consistency. If you're making a vegetarian version, use vegetable stock instead of chicken stock. You can also use creamy oat milk instead of cream to make the soup silky.
If you're making the soup from scratch, you'll add the stock after you've sautéed the garlic and flour in butter. You can use chicken or vegetable stock, depending on your preference. Pour in the stock after whisking in the flour and before seasoning with salt and pepper.
If you want to add more water, be mindful that this will dilute the flavour of the soup. You may need to add more salt and pepper or other seasonings to compensate. It's best to add water gradually and taste as you go.
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Serve with: crusty bread or a light salad
Austrian garlic soup is a hearty, traditional soup, perfect for warming up on chilly days. It pairs well with crusty bread or a light salad for a satisfying meal.
Crusty bread is a great option to serve with Austrian garlic soup, especially if the bread is used to make croutons to sprinkle on top of the soup. To make croutons, cut the bread into cubes, drizzle with olive oil, sprinkle with salt, and bake in the oven. These croutons can be served on the side or sprinkled on top of the soup for added texture and flavour.
A light salad is another excellent choice to serve with Austrian garlic soup. A simple green salad with leafy greens like kale, spinach, or Swiss chard can provide a healthy and refreshing contrast to the rich soup. The salad can be served on the side or, for a more integrated dish, chopped greens can be added directly to the soup as a garnish.
Whether you choose to serve it with crusty bread, croutons, a light salad, or a combination of these options, Austrian garlic soup is a delicious and comforting meal that is sure to warm you up on cold days.
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Frequently asked questions
The ingredients for Austrian garlic soup are garlic, onions, broth, cream, potatoes, and herbs.
First, chop the onions and garlic cloves, powder them in flour, and let them sweat in oil. Next, add the broth or vegetable stock, along with milk. You can also add bread cubes to the soup. Finally, before serving, add sour cream and puree the soup.
Wrap your garlic in foil or parchment paper to prevent it from drying out during roasting, resulting in a sweeter, more caramelized flavor. Deglaze your pot by scraping up the browned bits at the bottom with a spoon when adding wine or broth. Let the soup cool before blending to prevent overflow.
Austrian garlic soup can be refrigerated for up to 3-4 days or frozen for up to three months. When reheating, add extra cream, stock, or water to adjust the consistency.
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