How to make
Traditionally, this Viennese garlic soup is prepared during the cold winter months, when the body needs warming up and nutritious food. It often even attends the festive Christmas table, served in elegant bowls.
If someone is not used to it or is bothered by the strong smell of garlic, they can roast one head of garlic and that way its spicy taste will disappear. Roast it at 390°F (200 degrees) and cut the off the top. It can also be wrapped in foil.
Once it's ready, the cloves inside are soft and are simply squeezed and mashed into a paste.
Grind or chop the onion very finely. Fry it over low to moderate heat in most of the butter with a spoonful of olive oil. When it starts to aquire a light caramel tan, add the chopped or ground raw garlic and if one of the heads is roasted, add it, mashed into a paste.
Stir for 2 minutes and add the flour. Once it is fried (if necessary, add more fat) pour the warm broth and stirring constantly, so that no lumps form.
I also add a spoonful of vegetable spice, to enrich the taste.
Season the soup with thyme, salt and black pepper and let it simmer for 30 minutes under a lid and if desired it can be diluted with more liquid.
For the thickener, beat the yolks with both types of cream and a little salt. Two or three ladles of hot soup are added to them and that way the temperatures are equalized.
Pour the mixture into the pot in a trickle and stir and pull the pot away from the heat. If there is any butter left, it is also added, so that it can melt.
This garlic soup is served hot, sprinkled with parsley and optionally with more thyme and black pepper.
It is very appropriate to add freshly squeezed lemon juice in each bowl.
A wonderful elixir for warming yourself up on the cold winter days.
Enjoy your meal!
