Italian garlic soup with croutons

Step-by-step recipe

Step 1:

Finely chop the onion.

Step 2:

Chop a large leek stalk.

Step 3:

Pour olive oil into a deep saucepan so that it covers the bottom and rises slightly higher, and heat it up.

Step 4:

Pour the onions and leeks into the pan, stir and leave to simmer over low heat.

Step 5:

Peel two heads of garlic completely, chop all the cloves not too finely and add to the pan.

Step 6:

Add half a teaspoon of dried thyme.

Step 7:

Cook, stirring, for 15 minutes, taking care not to brown or brown.

Step 8:

Peel 2 medium potatoes, cut into cubes and add to the pan.

Step 9:

Pour 1.7 liters of chicken broth into the pan.

Step 10:

Add salt, pepper, stir and cook over medium heat for 25 minutes.

Step 11:

Pour half a glass of cream into the soup and stir well.

Step 12:

Use a slotted spoon to remove the thick soup from the soup, blend until smooth, and pour it back in.

Step 13:

Cut country wheat bread or crusty baguette into small pieces for croutons.

Step 14:

Add olive oil to a frying pan and fry the croutons until they are crispy throughout.

Step 15:

Chop the parsley not too finely and add to the soup.

Step 16:

Stir and serve sprinkled with croutons and parsley.

Cooking tips

For frying vegetables and croutons, use refined olive oil—it doesn't smoke or release harmful substances at moderate temperatures. It's best to use rustic bread with a crisp crust, including homemade, but baguette or simply lightly toasted white bread will also work.