Experience the warmth and comfort of a traditional Austrian dish – Old Garlic Soup in Bread! This recipe, passed down from generations of Austrian chefs, combines a flavorful garlic soup with a crusty homemade bread bowl. It’s a hearty and satisfying meal, perfect for a cozy winter evening.
The beauty of this recipe lies in its simplicity. Fresh ingredients and basic techniques come together to create an exceptionally delicious dish.
Ingredients:
For the Bread:
- Yeast: 20 grams fresh yeast
- Liquids: 350 milliliters lukewarm water
- Sweetener: 1 teaspoon sugar
- Dry Ingredients:
- 600 grams all-purpose flour (about 5 cups)
- 1 teaspoon salt
- 1 teaspoon cumin
For the Garlic Potato Soup:
- Garlic: 15 cloves garlic
- Fat: Butter
- Liquid: 1 liter vegetable broth
- Vegetables: 4 potatoes, peeled and chopped
- Thickener: Flour (as needed)
- Creamy Element: 200 milliliters whipping cream
- Seasoning: Salt and black pepper to taste
- Garnish: Fresh parsley, chopped
Instructions:
Making the Bread:
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Activate the Yeast: In a large bowl, combine the lukewarm water, sugar, and fresh yeast. Let this mixture sit for a few minutes until it becomes frothy and active. This is the foundation for your fluffy bread bowl.
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Create the Dough: In a separate bowl, whisk together the flour, salt, and cumin. Once the yeast mixture is activated, pour it into the dry ingredients. Using a spoon or stand mixer, knead the ingredients together until a soft dough forms.
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Let it Rise: Transfer the kneaded dough to a lightly oiled bowl. Cover the bowl with plastic wrap and place it in a warm spot for 30 minutes. The dough should rise in size during this time.
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Bake the Bread: Preheat your oven to 250°C (482°F). Once preheated, shape the risen dough into a round loaf or another desired shape. Place the shaped dough on a baking sheet. Bake the bread for 25 minutes, or until golden brown on the outside and cooked through on the inside.
Making the Garlic Potato Soup:
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Sautéing the Garlic: While the bread bakes, prepare the flavorful soup. Melt butter in a large pot over medium heat. Add the 15 cloves of garlic and sauté them until fragrant and slightly golden brown. The garlic infuses the butter with its strong flavor, forming the base of the soup.
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Broth and Vegetables: Once the garlic is cooked, pour in the vegetable broth and bring it to a boil. Add the peeled and chopped potatoes to the boiling broth. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
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Creamy Thickening: To create a smooth and slightly thickened soup, add a small amount of flour, whisking it in gradually. The amount of flour will depend on your desired consistency. Once thickened to your liking, stir in the whipping cream.
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Seasoning and Finishing Touches: Season the soup with salt and black pepper according to your taste preference. Let the soup simmer for a few minutes to allow the flavors to meld. Finally, garnish the hot soup with chopped fresh parsley for a touch of color and freshness.
Serving:
Once the bread is baked and the soup is ready, carefully hollow out the center of the warm bread loaf to create a bowl. Pour the hot garlic potato soup into the bread bowl and serve immediately. Enjoy this comforting and flavorful Austrian dish!
More Information:
- Don’t have fresh yeast? You can substitute 2 ¼ teaspoons of active dry yeast. However, the rising time may vary slightly.
- Feel free to adjust the number of garlic cloves based on your preference for garlic intensity.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat until warmed through.
Conclusion:
This Old Garlic Soup in Bread recipe is a testament to the enduring appeal of classic dishes. So ditch the complicated meals and embrace the warmth and simplicity of this Austrian tradition!