Knoblauchcremesuppe Garlic Creme Soup Recipes

KNOBLAUCHCREMESUPPE - GARLIC CREME SOUP

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.

CREAM OF GARLIC SOUP

Steps:

• Melt the butter in a skillet over medium heat. Add the garlic and onions and cook until soft. Stir in the flour and cook, but don't brown it. Work in the chicken broth with a whisk, 1 cup at a time. Add the cream and season with salt and pepper. Add the tomatoes and cook over low heat, about 20 minutes.

CREAMY GARLIC SOUP

Steps:

• In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.

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

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

CREAM OF GARLIC SOUP

Steps:

• Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
• Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
• Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
• Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

CREAM OF GARLIC SOUP

Steps:

• Heat the butter and oil in a heavy-bottomed 2-quart saucepan or Dutch oven over medium-low heat. Add the onions and garlic and cook, stirring frequently, until they turn a deep golden brown, 30-40 minutes. Add the thyme, 6 cups Chicken Stock, and Bouquet Garni and bring to a boil. Stir in the bread cubes and let simmer for 10 minutes, until the bread is soft. Remove the soup from heat and cool for 10 minutes.
• Remove the Bouquet Garni and puree the soup in a blender (in batches, if necessary), until completely smooth. Return the soup to the pot and heat to the desired temperature. Whisk in more Chicken Stock if the mixture is too thick. Add half-and-half or cream until the soup reaches the texture of a classic cream soup. Season to taste with salt and pepper.

BEST EVER CREAMY SOUP

Steps:

• Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
• Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.