Garlic cream soup with trout caviar

Ingredients for 2 servings:

• 10 cloves garlic
• 650 ml cream
• 250 ml broth, clear (soup)
• 30 g flour
• 50 g margarine (Rama)
• 1 small jar of trout caviar
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple and delicious

First, peel the garlic cloves, remove the green germ, and press the cloves through a garlic press. Whip 150 ml of cream until stiff and refrigerate. Melt the Rama in a saucepan and sauté the crushed garlic cloves for about 3 minutes. Make sure they don’t brown, or they will taste bitter. Add the flour and sauté. Stir continuously until a light roux forms. Add the clear soup, stir, and bring to a brief boil. Reduce the heat to low, add the remaining 500 ml of cream, and stir. Season with salt. Cover the pan until the garlic cream soup begins to simmer, then remove the lid to prevent it from boiling over. Simmer for about 15 minutes. If the soup becomes too thick, thin with a little warm water. Before serving, puree the garlic cream soup with a hand blender and then season to taste. Serve in deep plates, place a dollop of whipped cream in the center of each dish, and top with a teaspoon of trout caviar. Serve with freshly baked baguette.