Garlic cream soup

Chop approximately 100 g of garlic. Heat 60 g of butter in a pan over medium heat, add the garlic and let it brown, stirring frequently. Add the flour, reduce the heat, and cook for 2 minutes, stirring continuously.

Add the stock, bring to a boil, and season with salt, pepper, and nutmeg. Lower the heat and let the soup simmer uncovered over low heat for 30 minutes. Stir occasionally.

Add the cream and leave on the heat for 1 minute. Blend the soup carefully with an immersion blender. Strain the soup into a clean pot through a sieve and blend again with the immersion blender.