Lemon Garlic Soup with Mint and Goat Cheese

Divide the garlic bulbs into cloves, remove the peel and cook with the bay leaf in boiling hot salted water and a little The bread cut into finger-thick slices, toast briefly, top with the goat cheese and gratinate. Serve the soup, foamed a little, in soup plates. Grate the zest from the lemons. Sprinkle the soup with lemon zest and finely chopped mint. Drizzle a little more olive oil over the top. Add the goat cheese sandwiches.

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