Garlic cream soup alla Gabriel

Ingredients for 4 servings:

• 50 g butter
• 300 g leek, the white and light green parts washed and cut into rings
• 200 g celery, diced
• 1 m.-large onion(s), cut into strips
• 400 g potatoes, peeled and diced
• 8 cloves garlic, sliced
• 8 cloves garlic, for pressing
• 1 tbsp flour, for dusting
• 1 dl white wine
• 1 liter vegetable broth, cold
• 1 ½ dl cream
• some salt and pepper, white
• 3 slices of toast, cut into cubes
• some olive oil
• some chives, finely chopped
• some cayenne pepper

Instructions

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

Heat the butter in a pan, add the onions and garlic and sauté briefly. Add the celery and potatoes and sauté a little longer. Add the leeks and sauté briefly. Dust with a little flour, mix thoroughly, deglaze with the white wine and immediately add the vegetable stock. Then simmer the whole thing over medium heat for about 30 to 35 minutes until soft, stirring occasionally. Heat a little olive oil in a non-stick pan, add the bread cubes, add a little salt, press in three cloves of garlic and slowly toast the bread cubes over low heat, then set aside. When the soup is tender, set aside, add the cream and puree thoroughly with a hand blender. Press in five cloves of garlic, season with salt and a little pepper, heat again but do not bring to a boil. Serve in soup bowls, sprinkle with cayenne pepper, the bread cubes and some chives, and serve immediately.