From Transylvania's Kitchen: A Deceptively Rich Creamy Garlic Soup (Supă Cremă de Usturoi)
Details
Who needs tripe when you have this much garlic?
Ingredients
For serving: croutons, grated cheese (Cașcaval or Emmentaler), and chopped fresh parsley or dill
Instructions
Sauté the Aromatics
In a medium-sized pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the chopped garlic and cook for another 1-2 minutes until fragrant, being careful not to let it brown.
Make the Roux
Sprinkle the flour over the onions and garlic and stir continuously for about a minute until it forms a paste and turns a light golden color.
Create the Soup Base
Gradually pour in the broth, whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat, cover, and let it simmer for about 15-20 minutes to allow the flavors to meld.
Temper the Cream
In a separate bowl, whisk together the sour cream and the egg yolks until smooth. Very slowly, ladle about a cup of the hot soup into the sour cream mixture, whisking constantly. This tempering process prevents the eggs and cream from curdling.
Finish the Soup
Pour the tempered cream mixture back into the pot of soup. Stir well and heat gently for a few minutes, but do not let it boil.
Season and Serve
Remove the soup from the heat. Stir in the vinegar, and season with salt, pepper, and a pinch of nutmeg if using. Ladle the hot soup into bowls, top with croutons, a generous sprinkle of grated cheese, and fresh herbs. Serve immediately.
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