Garlic Soup

1 1/2 quarts of chicken stock
2 cups of garlic cloves, peeled
1 1/4 cups of fresh herbs, loosely packed (parsley, thyme, oregano, chives, rosemary, marjoram, sage, savory)
1/2 cup heavy cream
1 1/2 cups freshly grated Asiago cheese
salt
pepper
Aioli

Place stock, garlic, and 1 cup of the herbs in a heavy pot and bring to a boil. Reduce heat and simmer until the garlic is soft (about 20 minutes). Puree and strain through a sieve. Return to pot and add cream, half the cheese, and salt and pepper to taste. Heat, but do not allow to boil.

Serve with sprinkling of remaining cheese, herbs, and a dollop of aioli.