Cream of Garlic Soup with Garlic Croutons

For the croutons, cut 8 toasts into squares of about 1 cm2. Heat in a frying pan. For now, without oil and butter, as this will make them not so greasy.

Meanwhile, dice the 2 cloves of garlic very finely.

When the bread pieces have turned a light brown, add the butter, oil and garlic to the pan. Over low heat, stirring constantly, toast the croutons until they have turned a dark brown color. Caution. When they are done, remove them from the pan immediately, as the residual heat is enough to cause them to burn.

For the soup, chop the garlic cloves.

Heat vegetable soup and whipping cream in a pot and add the minced garlic. Simmer for 5 minutes.

Coarsely chop the 4 toasts and add to the soup. Simmer for another 10 minutes.

Remove soup from heat, puree and season with salt.

Pour garlic cream soup into a plate and garnish with croutons and parsley.

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