Garlic soup with serrano ham and oranges

50 minutes

1.

Divide the garlic bulbs into cloves, but do not peel them. Set aside 1-2 toes for garnish. Roast the toes on a baking sheet in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes until they are soft. Wash oranges, rub dry and tear off zest with the zest ripper. Halve and squeeze the oranges. Peel the onion and cut into cubes. Heat 1 tablespoon of oil in a saucepan. Steam the onions until translucent. Add the almonds. Pour in the cream and stock and simmer for about 10 minutes. Take the garlic out of the oven and let cool a little. Squeeze the puree from your toes and add to the soup. Debark the toast, cut roughly and add to the soup to bind. orange juicealso pour in. Puree the soup with the hand blender. Season to taste with salt and pepper. Peel and slice the garlic cloves that have been set aside. Heat 1 teaspoon of oil. Roast the garlic in it until golden brown. Wash the coriander, pat dry and roughly chop except for a stalk. Cut the Serrano ham into fine strips. Bring the soup to the boil again and serve with orange zest, roasted garlic, Serrano ham and coriander. Garnish with the rest of the coriander

2.

Wait about 10 minutes