Oak cream with roasted garlic and sage chips

ingredients

1/2 kg frozen oak 1/5 pack white dry wine 500 ml whipping cream 100 g shallots 1 pk garlic pk olive oil, butter, salt, pepper

procedure

1. Finely chop the shallots and fry in olive oil until golden, add the chopped oaks, salt, pepper and fry. Pour in wine and simmer for a while. 2. Cut the garlic in half, drizzle with olive oil and bake in a preheated oven at 180 degrees for about 40 minutes. Squeeze the roasted garlic out of the skin and blend smooth with the oak with an immersion blender, add the cream and boil. 3. Finally, soften the cream with a knob of butter. Serve the soup with sage chips that have been fried fiercely in olive oil.