Recipe for: Garlic soup with croutons (Halloween twist) - photo 1
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Recipe for: Garlic soup with croutons (Halloween twist)

Spicy Soups halloween 50 min Medium 0 views ~20.09 PLN * - (0)
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Description

Aromatic garlic soup with a creamy consistency and crunchy croutons — a classic Polish soup served with a Halloween twist. It is based on the intense flavor of garlic and delicate potatoes, thickened with cream and egg yolk, giving it a smooth, creamy texture. The croutons prepared in butter are golden and crispy; optionally, they can be sprinkled with grated yellow cheese or served with fried bacon for a more pronounced flavor. The soup is worth serving in bowls with black olive oil (a drop on top) or shaping the croutons into 'bones' or 'eyes' — it looks great on a Halloween table. Flavor-wise, it combines the sharpness of garlic, the sweetness of potato, and the creaminess of cream, while marjoram adds a pleasant herbal note.

Ingredients Used

Ingredients (14)

Servings:
4
  • Garlic 12 clove (~60 g)
  • Potatoes 3 pcs (~450 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Vegetable broth 1200 ml
  • 18% cream 200 ml
  • Country bread 200 g
  • Chicken egg 1 pcs (~60 g)
  • 🌿 Spices
  • Marjoram 2 g
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • Parsley 0.5 bunch (~15 g)
  • ✨ Optional
  • Smoked bacon 80 g
  • Cheese 60 g
💰 Estimated dish cost: ~20.09 PLN (5.02 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Peel the garlic: separate the cloves from the bulb, remove the dry skin and rinse. Cut each clove lengthwise and slice thinly or chop finely. For the soup, you need an intense aroma, but we avoid burning the garlic — cutting allows the flavor to be released more quickly.

Ingredients: Garlic
Use a sharp knife and cutting board. If you want a milder flavor, cut the cloves in half and grate them. Avoid crushing the garlic into a paste before frying — it burns more easily.
2

Wash the potatoes, peel them, and cut them into cubes about 1.5–2 cm on each side. Even pieces will cook evenly and will break down into a cream faster. After cutting, place them in a bowl of cold water to prevent browning — drain them before adding to the pot.

Use a large kitchen knife and a sharp peeler. Do not cut into pieces that are too small (they will fall apart) or too large (it will increase the cooking time).

Croutons

3

Cut the country bread into even cubes of about 2 cm. In a pan, heat 15 g of butter and 15 g of rapeseed oil (a total of 30 g of fat). Add the bread cubes and fry over medium heat for 6–8 minutes, stirring frequently, until golden and crispy on the outside. If you want a Halloween effect, shape some of the cubes into 'eyes' or 'bones' before frying.

Ingredients: country bread, Butter, Rapeseed oil
For frying, use a wide pan (diameter 24–28 cm). Don't overcrowd the pan with cubes at once — it's better to fry in batches to avoid steaming. Alternative: place the cubes on a baking sheet, drizzle with oil, and bake at 200°C for 8–10 minutes.

Croutons (optional toppings)

4

If you are using bacon: cut the bacon into small cubes and fry in the same pan for 4–6 minutes until crispy. Drain on paper towels. If you are using cheese: sprinkle it over the toast just before the end of frying and cover the pan for 1–2 minutes to let the cheese melt slightly.

Ingredients: Smoked bacon, Cheese
Use the same skillet after draining the excess fat from the croutons. Additionally, you can add bacon to enhance the flavor and texture; cheese will add creaminess and a gratin effect.

Cooking the soup

5

In a large pot (about 3–4 l), heat the remaining 15 g of butter with 0 g of oil (if needed, add a little oil). Add the chopped garlic and sauté over medium-low heat for 1–2 minutes, stirring — the garlic should release its aroma and become soft, but not brown (browning means burning and a bitter taste).

Ingredients: Butter, Garlic
Use a wide pot with a thick bottom. Control the heat — if the garlic starts to brown, lower the flame. Use a wooden spoon for stirring.
6

In the pot with sautéed garlic, add the drained potatoes, pour in the vegetable broth (1200 ml), and bring to a boil over high heat. Once it starts boiling, reduce the heat and simmer for 15–20 minutes, until the potatoes are soft and can be easily pierced with a fork.

Ingredients: Vegetable broth
It's best to use a lid to speed up the cooking. Check with a fork: the potato should offer no resistance and easily fall apart under the fork.
7

When the potatoes are soft, use an immersion blender or transfer the soup in batches to a stand blender and blend until smooth. The consistency should be silky, without lumps — if the soup is too thick, add 50–150 ml of broth or water to reach the desired thickness.

Ingredients: Vegetable broth
Use an immersion blender and blend by mixing from the bottom up. If you don't have a blender, mash the potatoes thoroughly with a potato masher and strain through a sieve. Avoid splattering hot soup — cover the blender with a towel.

Finishing

8

In a bowl, mix the 18% cream (200 g) well with the raw egg (60 g). Pour 2–3 tablespoons of hot soup from the pot into the bowl (tempering), stirring vigorously to gradually raise the temperature of the mixture. Then pour the tempered mixture into the pot with the soup and heat on very low heat for another 2–3 minutes — do not allow it to boil so that the cream does not curdle.

Ingredients: 18% cream, Vegetable broth
Use a whisk to mix the cream with the egg. Tempering is key: if you pour in cold cream without tempering, it may curdle or separate.

Seasoning

9

Add marjoram (2 g), salt (5 g), and black pepper (2 g) to the soup. Taste and if necessary, season with an additional pinch of salt or pepper. Cook on very low heat for 1–2 minutes to allow the spices to meld.

Ingredients: Marjoram, Salt, Black pepper
Add salt gradually — it's hard to remove it later. Marjoram has a strong aroma, so add it in stages and taste.

Assembly and serving

10

On a soup plate, place a portion of the cream, and top with 2–3 tablespoons of croutons. Sprinkle with finely chopped parsley (about 15 g). If you are using bacon, scatter the crispy pieces on top. Optionally, add a drop of black oil (e.g., sepia ink for decoration) or shape the croutons into Halloween shapes for effect.

Ingredients: country bread, Parsley, Smoked bacon, Cheese
Use wide soup bowls so the croutons don't get soggy right away. Additionally, you can add cheese on the croutons to enhance the flavor and create a gooey cheese effect.

Fun Fact

💡

Garlic soup has a long history in the folk cuisine of Central Europe as a warming and strengthening dish. In Poland, garlic was often used not only for flavor but also as a natural antibacterial remedy during the autumn and winter seasons.

Best for

halloween family dinner zimowy wieczór

Tips

🍽️ Serving

Serve the hot soup in shallow bowls, just after preparing the croutons. To maintain their crunchiness, arrange the croutons on a separate plate and add them only at the table. For a Halloween effect, use black bowls or add a bit of black olive oil/squid ink on the surface of the soup.

🥡 Storage

Store the soup in the refrigerator for up to 2 days in an airtight container. When reheating, heat slowly over low heat, stirring — do not let it boil to prevent the cream from curdling. Store the croutons separately in an airtight container at room temperature for 1–2 days.

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