it isn't Friday night or it is Friday night and you aren't in South Austin.
ARTZ Ribhouse is one of my favorite hangs. There is always live music and a good time is had by all. I usually go on Monday nights when it is kinda like Cheers and everybody knows my name. However, I occasionally go on Friday nights just to get me some garlic soup, since that is the only time Art makes it. (On Mondays we have to make do with the best baby backs it town.)
A couple of years a go, I got a craving for the garlic soup on a Tuesday. I decided to do a web search for some recipes and to my surprise, found the ARTZ recipe posted on several sites. I had me some soup that very night. As a service to all of you who aren't in South Austin on Friday nights, I thought I'd post this version. It tastes authentic but I have never had it served with lemon slices at ARTZ.
Recipe By : ARTZ RIB HOUSE, AUSTIN, TEXAS
Serving Size : 6
1/2 C Butter
2 heads garlic -- peeled & crushed
1 lg onion -- chopped
1/2 c flour
1 tsp paprika
1/8 tsp cayenne pepper
1 tsp white pepper
1/2 tsp thyme
6 c chicken broth
1 lemon, 1/2 juiced, 1/2 sliced
1/8 c fresh parsley -- chopped
Melt butter over medium heat in 3 qt saucepan. Add garlic and saute` until barely browned, about 3 minutes. Remove with slotted spoon and set aside. Add onion to pan and saute` 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 1/2 c 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.
I used a meyer lemon since I had one. Oh my, Mamma!
Soundtrack for this post: Guy Clark's Texas Cookin'
(I tried to post a viedo from YouTube and just could not figure it out.)