Die Unglaubliche winterliche Knoblauchsuppe meiner Großmutter Ein einfaches und leckeres Rezept

Ingredients

• 1 large Leek (white and light green parts only, washed and sliced)
• 1 medium Onion (diced)
• 2 tablespoons Olive Oil (extra virgin recommended)
• 1 teaspoon Salt (kosher or table salt)
• 1 teaspoon Italian Herbs (dried blend or thyme)
• 4 ounces Garlic (about 2 small heads, peeled and minced (≈113 g))
• 3 medium Potatoes (peeled and diced)
• 1.2 liters Vegetable or Chicken Broth (low‑sodium, about 5 cups)
• 100 grams Heavy Cream (about ⅓ cup)
• 1 bunch Fresh Parsley (chopped)
• 2 slices Bread (day‑old, cut into cubes for croutons)
• to taste pinch Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables

   Wash the leek, slice the white and light‑green parts thinly. Dice the onion, peel and mince the garlic, peel and dice the potatoes. Cut the bread into bite‑size cubes.

   Time: PT5M

2. Sauté Onion and Leek

   Heat 1 tbsp olive oil in the large pot over medium heat. Add the diced onion and sliced leek, sauté until softened, about 5 minutes.

   Time: PT5M

3. Add Garlic and Cook Low

   Add the minced garlic, 1 tsp salt, and 1 tsp Italian herbs (or thyme). Reduce heat to low and cook, stirring occasionally, for 15 minutes to mellow the garlic.

   Time: PT15M

4. Simmer Potatoes in Broth

   Add the diced potatoes and the 1.2 L vegetable or chicken broth. Bring to a gentle simmer, then lower the heat and cook for 20 minutes until the potatoes are tender.

   Time: PT20M

5. Make Croutons

   While the soup simmers, heat the remaining 1 tbsp olive oil in a frying pan over low heat. Add the bread cubes and fry, stirring occasionally, until golden brown and crispy, about 5 minutes.

   Time: PT5M

6. Finish Soup with Cream and Seasoning

   Stir the 100 g heavy cream into the pot, add pepper to taste, and adjust salt if needed. Cook for another 2 minutes just to heat through.

   Time: PT2M

7. Blend to Creamy Consistency

   Using a blender or immersion blender, puree the soup until smooth and creamy. Return to pot if needed.

   Time: PT2M

8. Add Parsley and Serve

   Stir in the chopped parsley, ladle soup into bowls, and top each serving with a handful of homemade croutons.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Leek: Green onions, Scallions
• Instead of Onion: Shallot
• Instead of Olive Oil: Canola oil, Sunflower oil
• Instead of Salt: Sea salt
• Instead of Italian Herbs: Oregano, Mixed dried herbs
• Instead of Garlic: Garlic powder (1 tsp per head)
• Instead of Potatoes: Sweet potatoes
• Instead of Vegetable or Chicken Broth: Water with bouillon cubes
• Instead of Heavy Cream: Half‑and‑half, Milk + butter
• Instead of Fresh Parsley: Cilantro
• Instead of Bread: Gluten‑free bread
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Blender or Immersion Blender
• Frying Pan
• Measuring Cups and Spoons
• Ladle
• Serving Bowls
• Tongs (optional)

Critical Steps — Do Not Skip

• Sauté garlic on low heat for 15 minutes to avoid bitterness.
• Simmer potatoes until fully tender before blending.
• Blend hot soup carefully to prevent steam burns.
• Fry croutons on low heat to keep them crunchy.

Chef Tips from the Video

• Use day‑old bread for the best crouton texture.
• A splash of sherry vinegar at the end brightens the flavor.
• For extra depth, roast the garlic cloves whole before adding them to the pot.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw and reheat gently.

Room temperature: Croutons can be kept in a sealed jar at room temperature for 3 days.

Make-Ahead Tips

• Soup flavors improve after a few hours; make it a day ahead and refrigerate.
• Reheat gently over low heat, adding a splash of broth if it thickens too much.
• Prepare croutons just before serving to retain crunch.

Frequently Asked Questions