Roasted Garlic Soup

Prepare a baking sheet/oven dish with parchment paper, a sieve, a soup pot, and an immersion blender/blender.

Preheat the oven to 160 degrees Celsius. Cut off the top of the garlic bulb. Line the baking sheet with parchment paper. Place the garlic bulb in the middle of the parchment paper. Put the dish in the center of the oven and roast the garlic for 40 minutes until tender. Remove the garlic bulb from the oven and let it cool slightly. Hold the garlic bulb at the bottom and squeeze the garlic out of the peel with your thumb.

Chop the onion. Heat the butter in a soup pot and sauté the onion. Then add the bay leaf and clove for about ten minutes over low heat. Add the garlic and flour and cook for 1 minute. Add the cream and beef broth. Bring it to a boil. Reduce the heat and let the soup simmer gently with the lid slightly tilted for 30 minutes. When you place a wooden spoon on the edge of the pan, it won't boil over.

Remove the bay leaf and clove. Puree the soup with an immersion blender. Strain the soup through the sieve. Season with pepper and salt if necessary.

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Serve the soup however you'd like. Anything goes; it's your party!

MUNISA ELEPHANTI wishes you a delicious meal!