Ingredients:
- 500 grams potatoes – peeled and cubed (I used Cecile)
- 2 cups vegetable stock
- 3 cups water
- 2 cloves black garlic – pounded to a paste in mortar and pestle
- Generous pinch of salt
To Serve:
- Oil of choice for cooking
- 2 ends sour dough bread – cubed
- 1 sprig fresh rosemary
Instructions:
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Add the cubed potatoes to a pot with the other ingredients and bring to a simmer.
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Simmer on medium heat for approximately 20 minutes.
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Use a hand blender to blend the ingredients to a smooth texture.
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In a pan, heat the oil and add the fresh sprigs of rosemary.
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When the rosemary is fragrant, add the cubes of bread, stir and fry until golden.
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Remove the croutons from the pan and serve on top of the soup.