Easy garlic soup

Ingredients for 6 servings:

• 12 cloves garlic
• 1 large onion(s)
• 1 ½ liters vegetable broth
• 0.6 liters of milk
• 2 tbsp, heaped flour
• some butter
• 2 tsp, heaped cornstarch, dissolved in water
• some parsley, freeze-dried or fresh
• some oregano
• 1 pinch(s) nutmeg
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

according to our own recipe, vegetarian, without cream

Finely chop the onion and garlic, ideally using a blender. Then sauté in a little butter over low heat for about 5 minutes until translucent. Add the freeze-dried parsley and a little oregano. Add the flour, stir, and sweat with the garlic and onion for about 5 minutes. Be careful, it burns quickly, so it’s best to keep the heat on the lowest setting. Pour in the vegetable stock; you can add boiling water and stock powder if you like. Mix everything well with a whisk, making sure there are no lumps of flour or garlic. After two minutes, add the milk and stir. Add the dissolved cornstarch and simmer for 30 minutes. If using fresh parsley, add it along with nutmeg and pepper, and season to taste. Be careful with the salt, as the soup is already quite salty due to the vegetable stock. If you like, serve the soup with brown bread croutons.