This tasty and quick soup is one of the most popular cream soups among Hungarians. This is a translation of a recipe submitted to mindmegette.hu by user Liborm.
Ingredients:
1 medium onion
2 tablespoons butter
12 garlic cloves
2 tablespoons flour
750 milliliters broth
250 milliliters cream
Salt
Freshly ground black pepper
Freshly ground nutmeg
1 tablespoon lemon juice
Method:
Finely chop the onion and fry in butter until glassy. Add cut-up garlic and steam together for a short time. Mix in flour and fry until reddish. Add broth and cream, cover and cook on medium heat for 20 minutes. Puree the soup with a hand blender until smooth and season with spices. Serve with cheesy toast.
My wife uses sour cream – which she adds after cooking the soup, but cream is also ok.
My favourite restaurant, the Zöld Elefant in Zaláapáti, uses cream and serves the soup in a roasted zsemle (similar to a large hamburger bun) which has been hollowed out after the top has been cut off.
Also some smoked cheese is put on top and put under the grill for a minute … yummy!
what kinda of broth???
what kinda of broth???
Chicken stock is best.