Cream of Garlic Soup (Knoblauchcremesuppe)
Cream of Garlic Soup (Knoblauchcremesuppe)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cream of garlic soup (knoblauchcremesuppe). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Cream of Garlic Soup (Knoblauchcremesuppe) is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Cream of Garlic Soup (Knoblauchcremesuppe) is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook cream of garlic soup (knoblauchcremesuppe) using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cream of Garlic Soup (Knoblauchcremesuppe):
  1. Make ready 1 medium Potato, thinly sliced
  2. Prepare 1 large white onion, thinly sliced
  3. Get 8 clove garlic
  4. Take 2 tbsp Olive oil
  5. Take 4 tbsp butter
  6. Get 17 oz beef broth
  7. Prepare 8 oz heavy cream
  8. Make ready 2 slice bread
  9. Prepare 1 tsp chives
  10. Get 1 salt and pepper to taste
  11. Take 1 Vermouth to taste
Instructions to make Cream of Garlic Soup (Knoblauchcremesuppe):
  1. Cut the bread into equal cubes and toast until golden brown in 1 tbsp butter in a skillet. Set aside.
  2. Heat olive oil in a pot over low heat and place: onion, potato, and garlic cloves within. Sauté until onions are clear.
  3. Pour in the broth and simmer for about 20 minutes at low heat.
  4. Add cream and simmer for another 10 minutes.
  5. Season with the salt and pepper.
  6. Puree with a blender, and strain through a sieve. (Alternatively, mash with potato masher or fork, depending on texture you prefer.)
  7. Again put on the stove and add the rest of the butter (diced), mix.
  8. Add Vermouth to taste, sprinkle with the toasted croutons and chives. Serve.

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