The end of 2017 was meant to try our patience. One after another we got ill and I was fed up with it. Fortunately, at least during Christmas we were healthy and we were able to spend this time with the whole family. We had to spend New Year's Eve with wipes, raspberry juice and ascorbic acid.

To warm up and fortify our weakened strength I prepared garlic soup. Smooth and mellow with crunchy croutons, it was really good. I recommend it.

Ingredients (for 4 people)
soup
2 heads of garlic + 3 cloves of garlic
3 big potatoes
1 onion
2 bay leaves
3 allspices
1 litre of vegetable stock
2 sprig of thyme
1 tablespoon of butter
100ml of 30% sweet cream
salt and white pepper
croutons
8 slices of wholemeal bread
2 tablespoons of butter
1 tablespoon of dried thyme
salt and pepper

Peel and slice the onion. Crush the three extra cloves of garlic and leave them to one side. Slice the onion. Peel the potatoes and cube them. Melt the butter in a pan and fry the onion in it. Add the garlic and potatoes. Fry for 5 minutes. Don't brown the vegetables. Put the vegetables into a pot, pour in the vegetable stock, bay leaves, allspices and thyme. Spice it up with salt and white pepper. Boil until the potatoes are soft.
Now prepare the croutons. Spread the slices of bread finely with butter, sprinkle with salt, pepper and dried thyme. Cube them and fry in a dry pan until they are crunchy.
Remove the thyme, bay leaves and allspices from the soup. Blend the soup thoroughly. Add the crushed cloves of garlic and sweet cream. Blend once again. Serve at once with the thyme croutons.

Enjoy your meal!

Try also
Warming horseradish soup
Royal onion soup
Strong and warming – pepper-tomato soup