Here’s a recipe for Austrian garlic soup as somewhere near Vienna, there’s a lot of garlic. The police said there was little question what they were smuggling as “All three vehicles really stunk like garlic.” Perhaps next time, they should consider carrots.
(Austrian Garlic Soup)
3 T. unsalted butter
10 cloves garlic
1/4 c. sifted flour
3/4 c. milk
1 1/2 c. chicken (or vegetable) stock
2 T. chopped parsley, plus additional for garnish
2 slices crusty bread
Melt the butter in a heavy saucepan. Keep the butter on a low heat and add the garlic, finely minced. Sauté gradually, on low heat, making sure the garlic does not brown.
When the garlic has softened (5-10 minutes), begin whisking in the flour so that it forms a thick paste. Add the milk, in a slow stream, whisking constantly. When the milk has been fully incorporated, begin whisking in the chicken stock. Allow the soup to bubble and thicken, and add more stock if needed.
Chop the parsley and stir into the soup. Cut the bread into medium cubes and toast in an oven or toaster oven..