Garlic and almond soup

1 l vegetable/chicken broth

300 ml heavy cream

200 g shelled almonds

3 orange

3 large heads of garlic

1 baton

1 onions

1 a handful of fresh mint

1 a handful of fresh coriander

2 tbsp. white wine vinegar

olive oil

The almonds a little roast in the oven, head of garlic, divided into cloves, but not clean.

Bake unpeeled garlic cloves 30 min - 1 hour in the oven at 180 degrees until tender.

Peel the onion, chop finely, on low heat, fry in a large saucepan until transparent, about 10 minutes, pour the broth and cream, bring all to a boil, cook over low heat for 10 minutes

Garlic, allow to cool, clean, press from the husk as pasta, put in soup, stir.

With the baton to cut the crust, the crumb pick by hand, put into the soup, add the vinegar, boil the soup for another 5 minutes on low heat.

Add to the soup almonds, shake or grind the soup using a blender, add salt and pepper.

Before serving, garlic and almond soup garnish with orange slices, mint leaves and cilantro.