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It's so thicc...
Ok, Viennese garlic soup recipe time. This soup is standard in many Viennese restaurants and for good reasons - it's one of my all time favourite soups and I made it lighter and gave it a bit of a twist /recipethread
Ok, Viennese garlic soup recipe time. This soup is standard in many Viennese restaurants and for good reasons - it's one of my all time favourite soups and I made it lighter and gave it a bit of a twist /recipethread
Ingredients:
9-10 nice big cloves of garlic
700ml of broth (traditionally beef)
100-150ml of crème fraîche
Half a cup of rice
Olive oil
9-10 nice big cloves of garlic
700ml of broth (traditionally beef)
100-150ml of crème fraîche
Half a cup of rice
Olive oil
Traditionally this soup gets thickened with a roux - we chose a lighter and easier path and take some pointers from bisques.
Roughly chop the garlic and lightly brown it in olive oil.
Roughly chop the garlic and lightly brown it in olive oil.
Fill up with the broth and toss in the rice. Let cook on medium until the rice is considerably overdone.
Toss in crème fraîche, blend until very smooth (optional: blend in one raw clove of garlic to up the heat - just make sure it really gets blended).
Serve with croutons and chives. This soup is a super satisfying easy to make delight of a dish!
Oh and @LetsPlayJen
