For the Gorgonzola soup, heat the butter, sprinkle in the flour and sweat until golden. Add the beef broth along with the milk, stirring constantly. Peel the garlic cloves and add them whole. Let everything simmer for about 8 – 10 minutes.
Crumble the Gorgonzola, stir in the whipped cream and season the soup with cumin, salt and pepper. Simmer, stirring, for about two minutes until the cheese has melted and everything is combined. Then remove the garlic cloves. Arrange the gorgonzola soup on warmed plates and serve sprinkled with chives.