Austrian Garlic Soup With Croutons
big cloves of garlic
peeled and pushed through a garlic press
For the croutons:
of white bread
multigrain would work too, cubed
Preheat the oven to 350 F.
Spread the croutons on a parchment lined baking tray, drizzle with olive oil, sprinkle with salt and toss. Bake for about 5-7 minutes until croutons are slightly browned.
Meanwhile, melt the butter in a large sauce pan and on a medium heat. Throw in garlic and stirring constantly, allow it to release all its flavor, about 3-5 minutes. Don't let it get brown.
Whisk in flour until it forms a thick paste.
Whisking constantly, start incorporating milk ¼ cup at a time. When all milk has been added, pour in chicken stock. Season with salt and pepper and whisk until the soup has thickened and bubbly.
Off the heat.
Divide the soup between 2 bowls. Sprinkle with a parsley and garnish with croutons.
Soup Recipe first appeared on Tea & Cookies