Herb Soup with Croutons

For the herb soup with croutons, pluck the leaves from parsley stems. Peel the potato and parsley roots, chop coarsely, bring to the boil with the parsley stems in the vegetable stock and simmer for 15 minutes.

In the meantime, dice bread, chop garlic very finely and roast in a pan with oil. Add about 2/3 of the parsley leaves to the soup, puree everything finely, stir in creme fraiche and season with salt and pepper.

Bring to the boil again. Roughly chop the remaining parsley leaves and sprinkle over the soup.

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