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Knoblauchcremesuppe

A velvety garlic cream soup simmered with white wine and fresh herbs.

40 minEasyServes 4310 cal/serving

GermanSoupStovetop and BlenderVegetarianLow CarbNut-FreeEgg-FreeSoy-FreeCorn-Free

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Ingredients

  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 20 garlic cloves, peeled
  • 2 tbsp all-purpose flour
  • 1/4 cup dry white wine
  • 4 cups vegetable broth
  • 4 fresh thyme sprigs
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup heavy cream

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a saucepan over medium heat.

  2. 2

    Add 1 diced yellow onion and 20 peeled garlic cloves, sautéing for 8 minutes until softened without browning.

  3. 3

    Sprinkle in 2 tbsp all-purpose flour and cook for 1 minute while stirring constantly.

  4. 4

    Pour in 1/4 cup dry white wine to deglaze, then slowly whisk in 4 cups vegetable broth.

  5. 5

    Add 4 fresh thyme sprigs, 1 tsp salt, and 1/2 tsp ground black pepper, simmering gently for 15 minutes.

  6. 6

    Discard 4 fresh thyme sprigs, purée soup in a blender until smooth, then stir in 1/2 cup heavy cream and heat through.

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Questions

How long does Knoblauchcremesuppe take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 5 (15 minutes): "Add 4 fresh thyme sprigs, 1 tsp salt, and 1/2 tsp ground black pepper, simmering gently for 15 minutes."

What does deglazing do in Knoblauchcremesuppe?

Step 4 reads: "Pour in 1/4 cup dry white wine to deglaze, then slowly whisk in 4 cups vegetable broth." The browned bits stuck to the pan are concentrated flavor. The liquid in step 4 dissolves them into the sauce; scrape the bottom as it bubbles.

What can I use instead of white wine in Knoblauchcremesuppe?

The entry for Knoblauchcremesuppe calls for 1/4 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I make Knoblauchcremesuppe dairy-free?

Yes. The dairy in Knoblauchcremesuppe is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Knoblauchcremesuppe gluten-free?

Yes. The gluten in Knoblauchcremesuppe is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Knoblauchcremesuppe?

One serving (the recipe makes 4) is about 310 calories, with 5 g protein, 18 g carbohydrate and 24 g fat, plus 2 g fiber and 650 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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