Garlic and Herb Soup

2 quarts vegetable stock
40 garlic cloves, peeled and crushed
1 cup chopped fresh marjoram, savory, rosemary, thyme or other herb, or a combination
1/2 cup heavy (whipping) cream
white pepper
fresh herb sprigs for garnish
2 cups shredded Gruyere cheese (about 6 oz.)

Combine stock, garlic and herbs in large stockpot
Bring to boil over medium heat then adjust heat to maintain a gentle boil and cook about 20 minutes until garlic is very soft
Strain through a wire sieve into a saucepan, pressing the garlic and herbs to release all liquid, discard pulp
Stir in cream and heat over medium low heat, do not boil
Season to taste with salt and pepper

To serve:
Ladle into bowls, add several croutons, sprinkle with a little of the cheese and herb sprigs