Cream of Garlic Soup with Brown Bread Croutons

For the croutons, cut the brown bread into cubes.

Heat a (non-stick) pan and fry the bread cubes in it so that they are already a little crispy on the outside.

Add olive oil and butter and press in the garlic. Continue to fry until the bread cubes have become nice and crispy. Then remove from the pan so they don’t burn from the residual heat and set aside.

Peel and coarsely chop the garlic for the soup. Cut the toast into coarse cubes.

Bring soup and whipping cream to a boil, add garlic, salt and cook for about 5 minutes.

Add toast and simmer for another 10 minutes.

In the meantime, chop the parsley.

Puree the soup.

Serve the finished garlic soup garnished with croutons and parsley.

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