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.