One of my favorite places in Austin, TX was ARTZ Ribhouse. I’ve spent many evenings there listening to some of the best music ever played while gorging on the baby back ribs and sucking down a Shiner Bock. His ribs and his award winning sauce are legendary but BBQ wasn’t Art’s only standout dish. If you got there early enough on Friday nights, you could get a cup or bowl of his garlic soup before he ran out. I have wished so many times that he had bottled the sauce or that someone would find the recipe somewhere. Alas, he didn’t and it hasn’t happened yet so I figure that the recipe is lost forever. However, the recipe for his Friday night garlic soup is easy to find on a lot of websites. I don’t remember which one I found it on but I am happy that I did.
- 1/2 cup butter
- 1 large onion
- 1 teaspoon paprika
- 1 teaspoon white pepper
- 6 cup chicken broth
- 1/8 cup parsley leaves
- 2 heads garlic
- 1/2 cup flour, all-purpose
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon thyme
- 1 each lemon
- 1 x croutons
Melt butter over medium heat in 3 quart saucepan.
Add garlic and sauté until barely browned, about 3 minutes.
Remove with slotted spoon and set aside.
Add onion to pan and sauté` until tender, about 3 minutes.
Add flour, paprika, cayenne, white pepper and thyme and cook stirring constantly, 3 minutes.
Add chicken broth and bring to boil over medium-high heat stirring often.
Reduce heat to low.
Remove ½ cup broth from pan and process in blender with reserved garlic until smooth, 2 to 3 seconds.
Return to pan.
Add lemon juice and parsley and stir well.
Simmer 10 minutes.
Serve with croutons and sliced lemon.