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Melt butter in a wide based pan and sweat onions and washed rice gently with seasoning under a cartouche until soft and translucent, approximately 15-20 minutes
Add water, milk and cream, bring to the boil and simmer for 5 minutes
Blend soup smooth and strain through fine chinois
For the roast garlic chantilly: trim the top of the garlic bulb, leaving the root intact
Blanch the bulb in seasoned simmering water for 3 minutes and refresh in cold water
Lay out tin foil with parchment paper, add garlic and dress with olive oil
Gather tightly and bake at 160°C for 3 hours
Allow garlic to cool before using
Trim the root from the top of the roasted garlic bulb and squeeze into a bowl, avoiding garlic skin
Combine roasted garlic with cream and season with salt and pepper
Whisk until thick and reserve cold in the fridge until needed
Serve soup topped with roast garlic chantilly