French Garlic Soup
================== These are my notes. The original recipe is on the excellent site:

http://fxcuisine.com/Default.asp?language=2&Display=151&resolution=high

All quantites per person

1 big garlic head pp (not too dry)
1 heap spoon flour pp
1 dl EVOO pp (more if the dish is big, you want 2 to 3 mm EVOO at bottom of dish
300 ml beef or veal stock pp
1/2 branch thyme pp, 1.4 branch rosemary
optional: thin pasta (probably 50g pp)
optional: cream


Preparation:

- Pour EVOO in a small oven safe dish
- Cut garlic in 2 sidewise and place both halves face down in the EVOO.
- Heat oven to 350F (180C)
- Cook for 45 mn (garlic should be brown on the bottom, but not burned, hard and dry)
- Let cool, remove garlic from shells.
- put garlic in soup pan.
- put flour in oven disk and scoop all the remining EVOO.
- Put flour in soup pan.
- Mash thoroughly, all the floor must be fully mixed with the mashed garlic.
- Turn heat on & fry for 1mn
- Turn heat down and add stock, thyme, rosemary, pepper (5T pp), disolve the mash into the liquid before it boils.
- simmer for 20 mn, stirring occasionally.
- Optional: break very thin pasta into little pices, add to the soup and simmer until pasta cooked. 
- Optional: add cream
- Rectify seasoning if needed, add freshly cut parsley, serve with toasts (garlic bread).