Cream of Garlic Soup with Nut Bread Croutons

For the garlic cream soup, sweat the finely chopped onions with the crushed garlic cloves in some melted butter. Stir in wholemeal flour and sauté briefly. Add vegetable stock or beef broth and bring to a boil. Add cream and cook for a few more minutes.

Meanwhile, cut the nut bread into very thin slices or cubes and toast in hot olive oil until crispy. Season the soup with salt and pepper and puree with a hand blender. Strain through a fine sieve and blend with the whipped cream.

Pour the garlic cream soup into a hot rinsed cup and sprinkle the crispy croutons on top.

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