Summary

Ingredients

• 1 bunch spring onion (s)
• 1 small onion (s)
• 4 clove (s) garlic
• 1 tablespoon flour
• 750 ml vegetable stock
• 1 cup cream
• 2 packs cream cheese
• 200 g cheese, (Gouda) rated
• 1 dash white wine, semi-dry or dry
• salt and pepper
• nutmeg
• 2 slices toast
• butter
• oil

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Instructions

1. Wash the spring onions, shake dry and cut into rings. Peel the onion and chop finely. Peel garlic and chop finely. Heat a little oil in a large saucepan and fry the spring onions, onions and about 3/4 of the garlic until translucent (do not let them turn brown). Then dust with the flour, fry briefly and deglaze with the vegetable stock. Add the cream and bring to the boil.
2. When the soup boils, place on medium heat, simmer gently and add the processed cheese. Stir with a whisk until it has completely dissolved. Then add the Gouda and stir. Season with a dash of white wine and season with salt, pepper and nutmeg.
3. Dice the toasted bread slices and toast them in hot butter together with the remaining garlic until crispy. Then distribute the croutons on the soup plates and serve.