Summary

Ingredients

• 1 onion (s)
• 2 tablespoon butter
• 12 clove garlic
• 2 tablespoon flour
• 750 ml vegetable stock
• 250 g double cream
• 6 slices toast
• 1 tablespoon lemon juice
• 150 g cheese, rated (Gouda)
• salt and pepper
• nutmeg
• oregano

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Instructions

1. Fry the finely chopped onions in butter until translucent, fry the finely chopped garlic briefly. Dust the flour over it and let it brown, deglaze with the vegetable stock. Add the cream double. Cook on a low heat for 20 minutes.
2. Puree the soup, mix in the grated Gouda cheese and let it melt, season with pepper, salt, lemon juice and nutmeg.
3. Cut the bread slices into small cubes and fry them in butter until crispy. To serve, sprinkle the soup with oregano and serve with the bread cubes.