Cream of Garlic Soup with Garlic Sticks

For the garlic cream soup, peel potatoes and cut into small cubes. Cut garlic into thin leaves. Heat olive oil in a pot and sauté garlic and potatoes.

Pour in vegetable soup and soy cuisine and simmer for about 15 minutes. Puree the soup with a blender and season with salt and pepper.

For the garlic sticks, preheat oven to 200 °C top and bottom heat. Finely chop the garlic and mix with the olive oil and a little salt. Roll up the puff pastry, brush with the garlic oil and cut into strips about 2 cm wide.

Loosely twist each strip like a spiral and place on a baking sheet. Bake in the oven until light brown (about 20 minutes). Sprinkle the finished soup with chive rolls and serve with the garlic sticks.

Preparation Tip:

Cream of garlic soup also tastes wonderful with toasted brown bread croutons. It does not necessarily have to be garlic stick. To use leftover puff pastry, brush any puff pastry shapes with the garlic oil and bake them.

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