Summary

Ingredients

• 12 cloves garlic
• 1 large onion (s)
• 1 ½ liter vegetable stock
• 0.6 liters milk
• 2 tablespoon, heaped flour
• some butter
• 2 teaspoons, heaped cornstarch, dissolved in water
• some parsley, freeze-dried or fresh
• some oregano
• 1 pinch (s) nutmeg
• salt and pepper

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Instructions

1. Chop the onion and garlic very finely, preferably with a blender. Then sauté in a little butter at low temperature for about 5 minutes until translucent. Add the freeze-dried parsley and a little oregano
2. Add the flour, stir and let sweat with the garlic and onion for about 5 minutes. Warning, it burns quickly, it is best to leave the fire on the lowest possible level.
3. Pour the vegetable stock, adding boiling water and stock powder is entirely possible. Mix everything well with a whisk. Be careful not to leave any lumps of flour or garlic. After two minutes add the milk and stir. Add the dissolved cornstarch and simmer for 30 minutes
4. If you use fresh parsley, add this together with nutmeg and pepper and season the soup to taste. Be careful with the salt, the soup is already quite salty due to the vegetable stock.
5. If you like, you can serve the soup with croutons made from black bread.