The traditional Mums' comfort food favourite: enjoy this fragrant soup from River Cottage Spring
1. Halve the garlic bulbs and simmer in the stock for 30 minutes until very soft.
2. Whizz in a blender or puree with a stick blender until smooth then pass through a fine sieve. Return to the pan and warm through gently. Check seasoning and add a little sea salt and a few grinds of black pepper if preferred.
3. Cut the bread into 1cm cubes and scatter some into the bottom of four warmed soup bowls. Ladle over the garlic soup and serve immediately.
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