Cream of garlic soup

Cream of garlic soup is a silky, yet surprisingly mild-tasting cream soup – the long braising tames the garlic's sharpness into a soft, sweetish aroma.

1. Chop the onion finely and the garlic coarsely. In a pot start braising them in a little stock, so they soften and collapse but do not brown.

2. Sprinkle over the wheat flour, stir it in, then gradually pour in the remaining vegetable stock, stirring smooth and lump-free.

3. Cook it over a low heat for 10-15 minutes, until the onions and garlic are completely soft.

4. Add the cream and bring it back to the boil, then blend it silky with a stick blender.

5. Finally adjust the flavour with salt to taste and a few drops of lemon juice.

Tip: Add the lemon juice only at the end, in small amounts, and taste as you go – it should just freshen the soup, not turn it sour.