Calling this soup comfort food doesn’t do it justice. This soup is comfort. I first read this recipe at Tea & Cookies, and Tara’s reminiscences about this soup and her student days in Vienna stayed at the back of my mind for four years. Every so often, I’d think about that post and this recipe and think, “You know, I should really make that.”
Last year, I finally got around to it, and the soup was every bit as delicious as the recipe promised. It really is a soup version of garlic bread.
Ingredients
- 3 tbsp unsalted butter
- 10 cloves garlic, finely minced
- 1/4 cup sifted flour
- 3/4 cup milk, at room temperature or slightly warm
- 1 1/2 cup chicken (or vegetable) stock
- 2 tbsp chopped parsley, plus additional for garnish
- 2 slices crusty bread, cubed
Method
- Melt the butter in a heavy saucepan
- Add the garlic and sauté at low heat, taking care to not let it brown.
- Once the garlic has softened (5-10 min), slowly add the flour, whisking continuously.
- The flour will form a thick paste. Pour the milk in a thin stream, whisking constantly.
- Add the chicken broth, and bring to a simmer.
- Once the soup has thickened, add the 2tbsp of parsley.
- Toast the bread cubes in a toaster oven or bake in a regular oven until the cubes are nicely golden brown.
- Garnish with extra parsley and bread cubes.
Serves 2.
Recipe Source: Tea & Cookies’ Garlic Soup at Midnight
