Summary

Ingredients

• 50 g arlic clove (s), peeled and chopped
• 20 g butter
• 1 tablespoon oil
• 30 grams flour
• 750 ml vegetable stock
• Salt and pepper, from the mill
• 125 ml sour cream
• 4 slices toast
• 20 g butter
• Parsley, for garnish

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Instructions

1. Carefully roast the garlic in melted butter and oil. Stir in the flour and pour in the cold vegetable stock. Season with salt and pepper and let the soup simmer for about 6 minutes. Take off the heat.
2. Stir in the sour cream and puree the soup.
3. Variation tip: Pour an additional 125ml of whipped cream before pureeing - this will make the soup particularly plump.
4. Carefully heat the soup again.
5. Croútons: Remove the crust from the toast. Cut into cubes and roast in melted butter until crispy.
6. Serve the soup with croutons and garnish with parsley.