Tuesday, December 11, 2007

How to Get ARTZ Ribhouse Garlic Soup When...

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.
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.)


Christine said...

that soup sounds like heaven! now i need to try and make some. if only i had a meyer lemon!

Little Wing said...

I will be trying this soup!
Now I want some ribs!!!!!!
Ohhhhhhhhhhhh I love ribs!

seventh sister said...

Hey Christine, check the produce section of your local gourmetgrocer or get the myers here:http://www.melissas.com/catalog/index.cfm?Info=NO&Product_id=45

lw, you can order ribs from Art and Z at ARTZ. I have heard that they ship them everywhere.

sarah k. said...

Hey! That soup sounds sooo good. I'll try it some night when the kids are away, since I would probably decapitate them once they started making the gagging sound that they make, no matter what I fix.

Youtube has a little url embed thing on the right side, where you just copy it and paste into your draft. It's right under "About this video"

Thanks for your comments on soapmaking! It's the first time I've ever done it, so I'm glad for advice.

konagod said...

This may not be the best news you've had all day, but you've been tagged.


Laurie said...

Oh yum! I'm going to make some of that. Thanks!

Sienna said...

This soup! sounds delicious; I reckon I can conjour it...thankyou!

Not sure what a meyer lemon is or ribs for that matter, shall google. :)


seventh sister said...

You're right, Sarah, it is good. I just had a soap disaster. Yuck!

Yea, Kona. I did it as youknow by now.

Let me know how yours turns out,Laurie.

Seinna, Ribs are usually beef or pork ribs that have been barbequed. Baby backs are pork and they are sooo yummy. Meyer lemons are thought to be a cross between a lemon and a mandarin orange or tangerine of some kind. The species originated in China so long ago that no one knows for sure. What is known for sure is that they have a distinct flavor that really brightens up anything you use them in.