Garlic cream soup with croutons

Ingredients for 4 servings:

• 1 large onion(s)
• 50 g butter
• 25 g flour
• 800 ml vegetable stock
• 6 garlic cloves
• 80 ml cream
• Salt and pepper, nutmeg
• 2 slices of wholemeal toast

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Peel and finely chop the onion. Melt half the butter in a saucepan and fry the onion until translucent. Sprinkle the flour over the onion, stir, and add the vegetable stock. Peel the garlic. Press 5 cloves into the soup. Let it simmer over low heat for a few minutes. Meanwhile, cut the toast into small cubes. Pour the cream into the soup and season with salt, pepper, and nutmeg (after adding the cream, the soup shouldn’t boil, so keep it warm over low heat until the croutons are ready). Melt the remaining butter in a pan, press in the last clove of garlic, and stir-fry the toast cubes until crispy and the garlic butter has absorbed. Serve the soup with a small bowl of croutons on the side. We always serve it with apple pancakes; it sounds a bit strange, but the contrast between the spicy soup and the sweet pancakes works well. Double the amount also makes a light main course for 4.