Cream of Garlic Soup (Knoblauchcremesuppe)

Name: Cream of Garlic Soup (Knoblauchcremesuppe)
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium Potato, thinly sliced; 1 large white onion, thinly sliced; 8 clove garlic; 2 tbsp Olive oil; 4 tbsp butter; 17 oz beef broth; 8 oz heavy cream; 2 slice bread; 1 tsp chives; 1 salt and pepper to taste; 1 Vermouth to taste

Makkachaka @cook_2894187

This is a delicious soup my wife fell in love with during a trip to Germany, and it took me about two years of on and off searching to find one that tasted like the one she remembered. Found on Chefkoch.de submitted by a user named Boxers Baby.

Makkachaka @cook_2894187

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Ingredients

50 mins

4 servings

1 mediumPotato, thinly sliced
1 largewhite onion, thinly sliced
8 clovegarlic
2 tbspOlive oil
4 tbspbutter
17 ozbeef broth
8 ozheavy cream
2 slicebread
1 tspchives
1salt and pepper to taste
1Vermouth to taste

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Steps

50 mins

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.