5 garlic cloves
2 T butter
3T whole wheat flour
3/4 liter (ca. 3 1/3 C) broth
1/4 liter (1 1/16C) milk
1/8 liter (ca. 1/2C) sweet cream
1. Finely dice the garlic cloves.
2. Melt the butter in a stock pot, then roast the flour in the melted butter.
3. Add the diced garlic to the butter/flour mixture and roast.
4. Pour in the broth and milk, and bring to a boil.
5. Reduce the heat and simmer the soup for about 20 minutes. Remove from the heat and stir in cream before serving.