Summary

Ingredients

• 1 large onion (s)
• 50 g butter
• 25 g flour
• 800 ml vegetable stock
• 6 clove (s) garlic
• 80 ml cream
• Salt and pepper, nutmeg
• 2 slices toast bread (whole grain)

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Instructions

1. Peel the onion and chop finely. Melt half of the butter in a saucepan and fry the onion until translucent. Dust the flour over it, stir and pour in the vegetable stock. Peel the garlic. Press 5 toes into the soup. Let it steep for a few minutes on low heat. In the meantime, cut the toast into small cubes. Pour the cream into the soup and season with salt, pepper and nutmeg (after the cream has been poured in, the soup must no longer boil, so keep it warm on the lowest heat until the croutons are done).
2. Melt the remaining butter in a pan, press in the last clove of garlic and stir-fry the toasted bread cubes until they are crispy and have absorbed the garlic butter.
3. Serve the soup and add a bowl with the croutons.
4. By the way, we always eat apple pancakes with it; sounds a bit weird, but the contrast between the spicy soup and the sweet pancakes is somehow good.
5. Double the amount also makes a light main course for 4.