Cream Soup

For the cream soup, whisk the cream in a small bowl or cup with the flour until smooth and no lumps remain. In the meantime, pour water into a pot, season with salt and caraway seeds, and bring to a vigorous boil. Now whisk the cream into the water and let the cream soup boil down a bit.

Meanwhile, toast the bread cubes in a pan without fat until crispy. Season with nutmeg. Serve the cream soup in cups or plates, sprinkle the crispy croutons on top and garnish with chopped chives.

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