Creamy Garlic Soup

Instructions

• 1
  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.
• 2
  Add the stock, bring to a boil and season with salt, pepper, and nutmeg. Reduce the heat and let the soup simmer uncovered, over low heat, for 30 minutes. Stir occasionally.
• 3
  Add the cream and cook for 1 minute. Carefully blend the soup with an immersion blender. Pour the soup into a clean pot through a sieve and blend again with the immersion blender.
• 4
  Peel 2 cloves of garlic and slice thinly. Heat the remaining butter in a pan and fry the garlic over medium heat, stirring frequently, until golden.
• 5
  Serve the soup with the fried garlic.
• 6
  Fry the garlic carefully, so it doesn't burn too much, otherwise, it will have a bitter taste. Do not use old, sprouted garlic. The soup will no longer have the delicate taste we want to achieve. For preparing this soup, you will need an immersion blender and a fine-mesh sieve.