Nigella Lawson's Pea And Garlic Soup

Serves 2
a head of garlic
2 teaspoons olive oil
200g frozen peas
25g butter
2 tablespoons freshly grated Parmesan
200ml vegetable or chicken stock, heated
150ml double cream, or to taste Lop the top off the head of garlic; you want to see the tops of the cloves just revealed in cross section. Cut out a square of foil, large enough to make a baggy parcel around the garlic. Sit the garlic in the middle of it and drizzle with the olive oil. Make a loose parcel around the garlic, sealing the edges of the foil. Put in an oven preheated to 200°C/Gas 6 for about an hour, until soft.
Cook the peas in boiling salted water as usual. Drain and tip into a food processor, squeeze in the soft cooked cloves of garlic, add the butter and Parmesan and half of the stock. Process to a creamy puree. Pour the mixture into a saucepan and add the remaining stock. Check the flavour and add cream to taste. Heat gently, season to taste with salt and pepper and serve.