How to make
Cut the leeks and fresh garlic into circles and the rest of the vegetables into cubes and fry them in olive oil with a pinch of salt, until they soften;
Dissolve the broth in boiling water (about a liter) and pour it over the vegetables. When it boils, reduce the heat and add the parsley stalks (without chopping them) and the rest of the spices. Leave them to simmer for about 20 minutes;
Add processed cheese and blend, until a fine and smooth mixture is obtained.
If necessary, add more water (or milk);
Add the butter and stir, until it has completely melted. Season additionally to your taste with salt and more of the spices;
For the croutons, cut the bread into cubes;
Finely chop or mash the garlic and parsley and mix with the olive oil;
Spread the croutons with this mixture or simply pour it over the top;
Bake them in an oven preheated to 390°F (200°C) for 5-6 minutes or until they acquire a pleasant color;
Serve the delicious cream soup with the croutons and a chopped (or grated) egg.
