Garlic Soup
From: Dan, Minnesota, USA
Comments: Cut back or increase the amount of garlic, to taste.
If desired, use white bread crumbs instead of flour.
It is also possible to add a dash of hot paprika or Cayenne pepper.
Servings: 4
  • 2 tablespoons [30 g] unsalted butter
  • 1/2 cup [125 mL] minced garlic
  • 1 small onion, sliced
  • 1/3 cup [45 g] flour
  • 5 cups [1.25 L] unsalted chicken or beef broth
  • 3/4 cup [190 mL] dry white wine
  • 1/3 cup [80 mL] sour cream
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 cup [250 mL] croutons, to garnish
  • Freshly chopped coriander, parsley or chives, to garnish
  • Melt unsalted butter into a thick-bottom saucepan.
  • Saute together minced garlic and onion slices, over medium heat, for 5 minutes.
  • Remove mushy golden mixture from heat; stir in flour, and then return to heat.
  • Stirring delicately, cook for 3 minutes more.
  • Meanwhile, mix together chicken or beef broth and dry white wine.
  • Slowly pour into garlic/onion mixture, stirring constantly to prevent lumps.
  • Bring to a boil; simmer, covered, for 15 to 20 minutes.
  • Strain soup through a fine sieve, into a clean saucepan; stir in sour cream.
  • Salt and pepper; reheat soup to a gentle boil.
  • Serve into heated bowls topped with croutons, sprinkled to taste with freshly chopped herbs.