in Soup Recipes

Garlic soup with croutons

updated

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Ingredients for 2 servings:

  • 1 bunch of celery
  • 25 cloves garlic
  • 250 ml chicken stock
  • 8 slices of whole-grain toast
  • 1 can tomatoes, chopped
  • herbs, fresh
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, quick and good for colds

Chop the celery into small pieces. Peel the garlic cloves. Chop four slices of toast. Place the ingredients in a pan with a little oil and fry lightly. Deglaze with the chopped tomatoes. Add the vegetable stock. Simmer for about 15-20 minutes, until the celery has softened a bit. Meanwhile, cut the remaining slices of toast into small cubes and fry in a non-stick pan with a little oil or butter until crispy. Add them to the soup shortly before serving. Blend all ingredients in the pan with an immersion blender. Season to taste with salt and pepper, if desired, and garnish with fresh herbs such as oregano, thyme, or rosemary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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