Munich Garlic Soup

Bring water with stock cube to boil (stock cube should be completely dissolved!). Remove the saucepan from the heat and stir the processed cheese into the boiling water with a whisk. Add the 5 spoonfuls of oil and stir well again.

Remove the peel from the garlic cloves and press them through a garlic press. Mix with a lot of oil

and a little salt (to prevent the garlic from becoming bitter).

Just before the garlic turns brown, add the whole contents of the pan to the soup.

and reheat briefly, if necessary for another 1-2 minutes on low heat.

on a low flame.

Serve garnished with a little fresh parsley. It goes well with fresh

white bread. Attention: Do not underestimate the satiety of this soup.

One l is enough for 3 people, even if you are good eaters.

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