Garlic cream soup with peppers

Ingredients for 4 servings:

• 6 garlic cloves
• 4 tbsp oil
• 100 g white bread
• 500 ml water
• 500 ml milk
• 1 bay leaf
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 8 slice(s) bread(s), (meter bread)
• Salt
• Pepper, white
• 2 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel the garlic, halve it lengthwise, and discard any remaining green core, as it will have a strong flavor. Sauté the garlic and 2 tablespoons of oil in a soup pot. Add the white bread, water, milk, and bay leaf, and simmer the soup over moderate heat for 15 minutes. Wash the bell peppers, dry them, and finely dice them. Brush the bread with oil and toast them. Strain the soup through a sieve and bring back to a boil. Season with salt and pepper. Serve, place the bread on top, and sprinkle with diced bell peppers and parsley.