Tips

Cut the top of the garlic head off to expose the cloves. Place each head separately on a piece of aluminum foil, drizzle with olive oil, lightly salt and wrap tightly. Put in the oven preheated to 180 ° C for about 35-40 minutes.

While the garlic is roasting, we begin to prepare the soup. In a pot, fry the diced onion in butter. Add the diced potatoes and pour in the broth. We cook for about 15 minutes. When the garlic is roasted, unwrap it from the foil and squeeze the roasted cloves into the simmering soup.

Blend the soup to a smooth cream, then add grated cheese and spices. Heat and stir until the cheese melts. Pour in the cream and boil again. Serve with croutons, grated cheese and parsley.

Bon appetit!