Ten years ago, while living in Holland, we packed up our ski equipment one winter weekend, and with our Dutchie friends, drove down to Söll, Austria for a week of skiing in the Austrian Alps. Our friend, Emile, a Dutchie/Brit guy via South Africa had been to Söll before and swore up and down it would be worth the 10 hour drive. He was absolutely right. Söll was just a gem of an Tyrol village in the Austrian Alps with great ski pistes and a totally awesome après–ski.
The one thing Emile waxed poetic about was the garlic soup at a restaurant in the heart of Söll that we all just had to try. He was convinced it would fuel us to victory for the next day of skiing and fill our hungry stomachs that night. And boy, was he right!
The soup was divine and believe it or not, we've never had it since. Nope, that is what you eat when you go to Söll. No place else makes it better. So don't even try.
So....10 years later, Todd and I finally broke down and tried to recreate that beautiful and delicious garlic soup. I'm pretty sure we succeeded. Here's our version: for two bowls:
AUSTRIAN GARLIC SOUP (also know as knoblauchsuppe)
4 tbs unsalted butter
8-10 cloves garlic - minced, pressed
8-10 cloves garlic - minced, pressed
1 medium shallot diced
1/4 cup sifted flour
1 cup milk
2 cups chicken stock canned
1/4 cup sifted flour
1 cup milk
2 cups chicken stock canned
* 1 vegetable bouillon cube
2 tbs chopped parsley, plus additional for garnish
2 slices crusty bread
Melt the butter in a heavy saucepan, add the garlic and shallots - Sauté gradually for about 10 minutes, on low heat, making sure the garlic does not brown.
When the garlic/shallots have softened, whisk the flour in slowly until they are well-coated. Add the milk, in a slow stream, whisking constantly (This is a basic roux). Turn the heat to medium-hot as you add the cold liquids. When the milk has been fully mixed in, begin whisking in the chicken stock. Allow the soup to bubble and thicken at a reduced heat.
2 tbs chopped parsley, plus additional for garnish
2 slices crusty bread
Melt the butter in a heavy saucepan, add the garlic and shallots - Sauté gradually for about 10 minutes, on low heat, making sure the garlic does not brown.
When the garlic/shallots have softened, whisk the flour in slowly until they are well-coated. Add the milk, in a slow stream, whisking constantly (This is a basic roux). Turn the heat to medium-hot as you add the cold liquids. When the milk has been fully mixed in, begin whisking in the chicken stock. Allow the soup to bubble and thicken at a reduced heat.
* At this point you can add a vegetable stock or a bouillon cube (mixed with water) if you used canned chicken broth. If you used real turkey/chicken stock you made, you could avoid this step) Also, if you want a "soupier" or less creamy soup just add more stock.
Chop the parsley and stir into the soup. Let sit for 5-10 minutes. Slice the bread and put in the toaster. Remove, cut into cubes. Garnish the soup with extra parsley and the bread cubes. Serve!
Emile - this is pretty damn close! Sorry about the American measurements.... We paired the soup with a Mondovi un-oaked Chardonnay we brought this fall, while in Napa Valley. Dude, you don't have to go to Soll!
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