Garlic cream soup

Ingredients for 4 servings:

• 1 m.-sized potato(s), sliced
• 1 large onion(s), sliced
• 8 garlic cloves, sliced
• 500 ml meat broth
• 250 ml cream
• 60 g butter
• 2 tbsp olive oil
• 1 tsp chives, chopped
• 2 slices of toast
• salt and pepper
• Vermouth (Noilly Prat)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Remove the crust from the toast, cut into equal-sized cubes, and toast in 20g butter until golden brown. Keep warm. Sauté the onion, potato, and garlic cloves in the hot olive oil (without browning). Add the stock and simmer over low heat for about 20 minutes. Add the cream and simmer for another 10 minutes. Season to taste. Purée with a hand blender and pass through a sieve. Return to the heat and mix with the remaining very cold butter (in cubes). Season to taste with Noilly Prat, and sprinkle with the toast croutons and chives.