For the croutons, cut out fir trees or other Christmas motifs from the brown bread with a cookie cutter.
Heat a (non-stick) pan and fry the bread pieces until they are already slightly crispy.
Add butter. Continue frying until the bread cubes have become nice and crispy. Sprinkle with a little cinnamon and mix well.
Then remove from pan so they don’t burn from the residual heat and set aside.
Peel and coarsely chop the garlic. Chop the toast a little.
Bring soup to a boil with whipping cream, add garlic, salt and simmer for about 5 minutes.
Add toast and continue to simmer for 10 minutes.
Chop the parsley for the garnish.
Serve the garlic cream soup garnished with croutons and parsley.
Preparation Tip:
You can also refine the Christmas garlic cream soup with a little cinnamon.