Roasted Garlic Soup

Cut garlic bulbs crosswise and place with cut surfaces up on a piece of aluminum foil. Add salt and pepper.

Rinse thyme, shake dry, and place 4 branches on the garlic. Sprinkle with 1 tablespoon olive oil, close the foil, and bake in a preheated oven at 400°F for about 40 minutes.

Meanwhile peel onions, halve and thinly slice.

Take garlic in foil out of oven and let cool slightly. Press roasted garlic cloves into a bowl.

Heat 1 tablespoon olive oil in a pot and fry onions, stirring, over medium heat until translucent, about 8 minutes.

Pluck thyme leaves from remaining branches, add to onions and cook for another 3 minutes.

Add garlic cloves and broth and cook over medium heat for 15 minutes.

Meanwhile rinse red mullet fillets, pat dry, cut in half crosswise and season with pepper.

Cut prosciutto into 8 strips and wrap 1 piece around each piece of fish.

Puree garlic soup with an immersion blender until finely blended. Stir in soy creamer and bring to a boil again. Add salt and pepper and keep warm.

In a non-stick dry pan, roast almonds until light brown. Remove from pan and wipe pan with a paper towel.