Ingredients

Steps

• Melt butter in a small saucepan over medium heat.
• Sauté the garlic until softened.
• Add vegetable stock, double cream, and almonds, then simmer for five minutes.
• Blend the mixture with a hand blender and pour into a bowl.
• Heat olive oil in a frying pan and add bread cubes.
• Fry bread gently until golden on all sides.
• Season croutons with salt and pepper and sprinkle with parsley.
• Serve the soup topped with the prepared croutons.