Garlic cream soup

Ingredients for 4 servings:

• 1 bulb(s) garlic
• 60 g butter
• 60 g flour
• 400 ml sweet cream
• 600 ml meat broth
• Chives or parsley
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

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Gently heat the butter while you separate the garlic cloves, peel them (if the clove is sprouting, halve it and remove the green shoot), and finely slice it. Fry gently in the melted butter until translucent. Sprinkle the flour over the garlic and stir until smooth. Gradually add the cream over medium heat, stirring well each time until it is completely incorporated. Continue stirring until the mixture bubbles again, and then add the next splash. If a large lump forms during this time, don’t be put off and just keep stirring; the lump will disappear on its own once there is enough liquid in it. Slowly add the meat broth, stirring constantly with a whisk, and bring the soup to a boil. Simmer for about 10 minutes to remove the flour taste. Season with salt and pepper and purée if desired. Ladle the soup into serving bowls and sprinkle with finely chopped parsley or chives, if desired.