Ingredients
The following ingredients have 6 Servings
- 20 cloves garlic (unpeeled)
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp butter
- 1 medium onion (thinly sliced)
- 12 cloves garlic (peeled)
- 1/2 tsp dried thyme
- 4 cups chicken stock
- 1/2 cup whipping cream
- 1 ½ lbs cooked chicken thighs or breasts (cubed)
- Salt and pepper to taste
Instruction
- Preheat oven to 350F and place unpeeled garlic cloves in a shallow baking dish. Add olive oil, salt and pepper and toss to coat.
- Roast until garlic is golden brown, about 35 minutes.
- Cool and squeeze out garlic with fingers into a small bowl.
- In a large saucepan over medium heat, melt butter. Add onions and cook until translucent, about 6 minutes.
- Add roasted garlic, additional garlic cloves, and thyme and cook 2 to 3 minutes, until fragrant.
- Add chicken stock and bring to a simmer. Cook 20 minutes.
- Puree using a blender or immersion blender. Stir in whipping cream and cooked chicken and season with salt and pepper.
- Warm through and serve.