Cream of Garlic Soup

Remove the skin from the onion and chop finely. Heat the butter in a saucepan and sauté the onion until translucent. Remove the skin from the garlic, quarter the cloves lengthwise and sauté briefly.

Stir in the flour and cook until golden. Add the beef broth and the double cream and simmer the soup with the lid closed for about 20 minutes over medium heat.

Then blend the soup well with a hand blender, season with salt, freshly ground pepper, nutmeg and the juice of a lemon and serve.

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