Cut the head of the garlic in half crosswise. Place one half of it with the cut side down in a heat resistant bowl, sprinkle it with a spoonful of rapeseed oil and bake it in a convection oven at 180 °C for 25-30 minutes. It is done when the garlic reaches a creamy consistency.

Clean the other half of the garlic and chop it rough. Place it in a medium sized pot together with the peeled and diced potatoes, and braise it on the other spoonful of rape seed oil for a couple of minutes. Pour on as much chicken or vegetable broth as what covers it by an inch and braise it until the potatoes have softened.

Remove the baked garlic from its skin and add it to the potatoes. Pour on the rest of the vegetable stock, add salt and pepper and blend it all. Put it back on the fire for 2-3 more minutes.

Mix the cream with a spoonful of the soup and drip it back into the soup, without cooking it any longer.

Dice the toast bread and toast it in the oven at 180 °C. When it has turned crispy, sprinkle it with walnut oil. Serve your soup with the toasted bread and some more walnut oil.