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Austrian Garlic Soup in a white bowl with croutons and sprinkling of parsley

Austrian Garlic Soup With Croutons

Cuisine Austrian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Iryna


  • 10 big cloves of garlic peeled and pushed through a garlic press
  • ¼ cup flour
  • ¾ cup milk
  • 3 tablespoons butter
  • 1 ½ cup chicken stock
  • 2 tablespoons chopped parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the croutons:

  • 2 slices of white bread multigrain would work too, cubed
  • ¼ teaspoons salt
  • 1 tablespoon olive oil


  • 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.
  • Enjoy!


Soup Recipe first appeared on Tea & Cookies