Cream of Garlic Soup with Croutons

For the garlic cream soup, gently sauté garlic in melted butter and oil, stirring until light. Stir in flour and pour in cold stock.

Season with salt and pepper and cook for about 6 minutes. Then remove from heat. Stir in sour cream and puree soup with a hand blender. Then gently heat the soup again.

For the croutons, cut the toast into small pieces and toast in the melted butter until crispy. Serve soup with croutons and garnish with parsley and leek strips.

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