Peel and cut onion in small pieces.
Peel and slice garlic. (keeping 2 cloves for the croutons.)
Melt butter in a pot.
Fry the onion until translucent without color.
Add garlic and fry briefly.
Add flour and fry briefly.
Pour in the stock and simmer for about 15 minutes.
Stir creme fraiche (or sour cream) until smooth, and add to the soup, with the single cream.
Puree with a hand blender.
Season to taste with salt, pepper and a squeeze of lemon juice.
Cut white bread into dices.
Melt butter in a frying pan.
Finely chop the garlic, add to butter and sauté.
Remove the roasted garlic from the pan.
Add the white bread dices to the garlic butter and roast until golden brown.
Finally, mix the garlic and parsley into the croutons.
Pour the hot garlic soup into a soup plate or bowl.
Garnish with croutons and parsley.