Summary

Ingredients

• 1 bulb garlic
• 1 tablespoon olive oil
• 200 ml cream
• salt
• pepper
• nutmeg
• 4 spring onion (s)
• 4 cloves garlic
• 800 ml beef broth
• 2 slices toast
• Parmesan, (freshly grated)
• chives

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Instructions

1. Cut the top of the garlic bulb so that the cloves are slightly exposed and slightly cut. Wrap the tuber in aluminum foil so that the upper part looks out of the foil. Drizzle the olive oil into the tuber on the free end. Roast the tuber in the oven at 200 degrees for about 60 minutes, let it cool down a little and squeeze the contents of the now soft toes into a bowl. Warm the cream slightly and mix it with the garlic, season with salt, pepper and nutmeg.
2. Finely chop the spring onions and the remaining garlic cloves and sauté them in a little olive oil. Pour in the beef stock, simmer gently for about 15 minutes, then fold in the garlic cream.
3. Remove the rind from the toast, toast it lightly and sprinkle it thickly with parmesan and quickly bake it.
4. Cut the parmesan toast into pieces and serve with fresh chives on the soup.