Cream Soup

Boil salt, milk, water and caraway seeds (per plate of soup a good pinch of caraway seeds, so ½-1 tsp).

Mix spelt flour with a little bit of water.

Stir through sour cream and flour. Stir the sour cream and flour mixture into the boiling water.

Season with ground galangal and simmer for ten minutes.

Peel and halve the garlic clove. Cut bread into cubes. Rub the bread with the cut side of the garlic clove.

Grease a frying pan with a little butter and heat. Fry the bread cubes in the butter until crispy.

Pour cream soup into soup plates or bowls. Serve with bread cubes and cress sprinkled on top.

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