Garlic soup

Ingredients for 3 servings:

• 6 garlic cloves
• 2 onions
• 250 g tomatoes
• 75 g butter
• 3 tbsp flour
• 750 ml vegetable stock
• 1 cup of cream
• salt and pepper
• 1 handful of fresh herbs (parsley, coriander, chives)
• 2 slice(s) bread(s) (wholemeal bread)
• 1 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the garlic cloves and onions, dice them very finely, and fry them in the butter. Dust with flour, stir well to prevent sticking to the bottom of the pan. Deglaze with the vegetable stock and simmer for about 15 minutes. In the meantime, dice the tomatoes and bread, and finely chop the herbs. Fry the bread in a pan with the oil, turning frequently (the cubes will absorb the oil first, then they will become nice and crispy croutons!). Caution: Do not let the oil get too hot, or the croutons will turn black! Purée the soup, then add the cream and diced tomatoes. Bring back to a boil briefly and season with salt and pepper. Finally, add the herbs and serve immediately. Serve with fresh white bread or warm, oven-baked herb baguette.