For the garlic soup, peel and press the garlic cloves. Heat the oil in a pot and add the garlic.
Tilt the pot slightly so that the garlic floats in the oil, cannot burn and is fried, so to speak. When the garlic is lightly browned, deglaze with the soup and add the Rama Creme Fine.
Simmer briefly and season to taste. Finally, blend with a hand blender so that the soup becomes frothy.
Preparation Tip:
The garlic soup is best sprinkled with croutons and parsley.
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