using a teaspoon gentle swirl the cream on the top and sprinkle the paprika.
Garnish w:Cook soup according to instructions.
Preheat the oven to 180c.
Cover baking tray with parchment paper.
Place 1 tablespoon of parmesan on the tray and pat it down with your hand to form a circular shape. Ensure that there is approx. 4 cm space between each parmesan circle.
Place in the oven for 5 minutes. Remove and let cool until the parmesan becomes crispy.
Place the parmesan crisps on the side the soup plate and drizzle some olive oil on top of the soup with some thyme leaves scatter on top.
Garnish 3:Cook soup according to instructions.
Preheat the oven to 180c.
Cut the baguette in a frying pan and add the garlic and cook for 2 minutes.
Add the bread cu6/ croutons and drizzle 3 tablespoons of the truffle oil on the top.
Season with salt and pepper and mix well.
Once the bread has soaked in all of the butter and oil (aroma 5 minutes) - then remove and place on a paper lined bakingt tray..
Bake in the oven for 5 minutes .
Serve the croutons on top of the soup with a sprinkle of parmesan cheese on top.
optional to add some chopped parsley on the top as each,
President Light Cooking Cream 
Bayara Paprika 
Maggi Soup Mushroom 
American Heritage Grated Parmesan 
Bayara Thyme 
Rahma Olive Oil 
Baguette White 
Lurpak Salted Butter Block 
Savini Tartufi White Truffle Flavoured Olive Oil Dressing 
Garlic China 
Bayara Black Pepper Powder 
Himalayan Pink Salt 
