We need feathers from young garlic, wash them, cut and fry in butter for 5 minutes. Then add sour cream, stir and fry 2 minutes, add in our garlic half a ladle of broth and simmer for 5 -7 minutes.

Meanwhile, carrots, onions and peel potatoes, wash and cut into strips. Fry in vegetable oil 7 minutes.

Our roasted garlic beat in blender. It turns out that's what a beautiful mixture.

In the hot broth, put our garlic mixture. Bring to a boil and proverjaem 10 minutes. Then the broth is filtered. This is necessary in order to remove the veins garlic leaves. Put in the strained broth our roasted vegetables. Bring to a boil. Mix cream with flour, what would avoid lumps. Pour the cream mixture into the soup, sprinkle with salt. Cook until the vegetables are tender. Add the chopped parsley. Bring to a boil. Turn off the heat. Cover with a lid and allow to infuse for 20 minutes. Can be served with garlic croutons, or like me just with crackers. Bon appetit!