Preparation

To prepare the garlic velouté, peel the garlic and finely slice. Peel the onion and chop roughly.
Heat the oil and butter in a saucepan. As soon as the butter melts, add the onion and garlic and fry for 2-3 minutes, stirring often. Dust with the flour and continue cooking, stirring often, for about a minute. Stir in the water and add the Bauer Vegetable Dadocrema. Bring to the boil and simmer for about 10 minutes. Pour over the cream and use a hand blender to blitz everything in a velvety cream. Adjust with salt and pepper if necessary or add a little more Bauer Vegetable Dadocrema. Bring back to the boil and serve your garlic velouté garnished with the chopped fresh parsley and a pinch of black pepper, and accompanied with croutons.