Innsbruck Garlic Soup

September 21, 2006

For soup
1 onion, finely chopped
3-4 tablespoons unsalted butter
1/4 cup flour
2 cups whole milk
2 cups chicken stock
1/4 cup garlic, finely chopped
4 tablespoons heavy cream
salt
nutmeg, freshly grated

For croutons
four slices bread
2 tablespoons butter
3 cloves garlic, crushed

(This is known as knoblauchsuppe in German.)

Fry onion in butter over medium heat. Add flour and lightly brown, then add milk and stock and let simmer for ten minutes. Add garlic and simmer for an additional five minutes. (At this point you could puree with an immersion blender or strain for a smoother soup.) Finish by adding cream and season with salt and nutmeg to taste.

To serve: Make fresh croutons by cutting bread into small cubes, brown in butter and garlic until crisp. Sprinkle croutons on top of soup and serve.

Makes four servings