Austrian Starters: Knoblauchcreme Soup

Ingredients (5 plates)

1.5 L of chicken bouillon (fresh or from chicken stock)
one bouquet of chives
5 cloves of garlic
2 small onions
200 g potatoes
40 g butter
250 mL cream
Salt, pepper
1 bayleaf

What Knoblauch Creme Soup is

This is a classic that you will find on the menus of many Austrian restaurants. The recipe is often varied from one place to another, but this one seems to be a fairly "solid" one with few fancy additions. For best results, prepare the soup one day in advance and let it sit in the fridge so that the garlic can settle. Don't forget to get proper altoids, too, since the garlic will have a devastating effect on your breath.

How to prepare Knoblauchcreme Soup

Easy one: Heat the butter and use it to fry the chopped onions and peeled and chopped potatoes. Add the bouillon and bayleaf and boil the soup until the vegetables are soft. Then mash it using a blender (remove the bayleaf first) and add the garlic (chopped in thin slices). Boil for another two minutes, then add the cream, salt and pepper. Serve it with chopped chives on top. You can vary this recipe by adding croutons or a bit of nutmeg (carefully, though, not too much of it). Mahlzeit!

More Austrian Recipes

Cooking Measures Conversion Tool

Starters: Knoblauchcreme Soup - Wiener Suppentopf - Kürbiscreme Soup - Tomato Soup

Main Courses: Beuschl - Wiener Schnitzel - Kaspressknödel - Hasenpfeffer Venison - Goulash - Tiroler Knödel - Erdäpfellaibchen - Schwammerlgoulash

Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf

Bread & Snacks: Bread base - Liptauer cheese - Erdäpfelkas - Obatzter

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