- 1 chicken breast
- 2 heads of garlic
- 1 small can of corn
- 1 liter chicken stock
- about 40 gram of butter
- 2 tablespoons of all-purpose flour
- 1 onion
- 1 sprig of thyme
Kitchen equipment needed
- small oven dish or oven tray lined with parchment paper
- cutting board & chef’s knife
- medium-sized pan
- wooden spoon
- 2 forks
- immersion blender
Preparation — 20 minutes
PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit. REMOVE the bottom of the garlic bulbs, this makes it easier to get the garlic cloves out of the bulb after roasting it. PLACE the bulbs on an oven dish or oven tray and ROAST the garlic for about 15 minutes, or until it’s soft.
Meanwhile PEEL and finely chop the onion. REMOVE excess fat or muscles from the chicken breast and set aside.
Finishing the roasted garlic soup with chicken and corn — 20 minutes
HEAT butter in a medium-sized pan and sauté the onion for a few minutes. ADD 2 tablespoons of flour and mix with a wooden spoon to create a roux, a thickening agent. POUR in a bit of the chicken stock and use a whisk to create a smooth mixture before you POUR in the rest of the chicken stock. PLACE the chicken breast along with the sprig of rosemary into the chicken stock. COOK the chicken for about 10 minutes and TRANSFER it onto a cutting board.
ADD the soft garlic cloves into the soup. REMOVE the sprigs of rosemary and blend the soup until smooth. ADD the corn and create pulled chicken using 2 forks and also ADD it to the soup. SEASON with pepper and salt and enjoy!