He was thankful for the steaming bowl of soup that cleared his sinuses and loved the soup as much as I did.
Step 1: Chicken Stock
Homemade Chicken Stock
4 chicken thighs - bone in (very important)
6 cloves garlic
1 onion, sliced
4 large carrots, quartered
Salt and pepper
Preheat oven to 350 degrees F.
Add all ingredients to an appropriately sized roasting pan making sure fat side of chicken is up. Salt and pepper generously.
Bake 45-60 minutes or until chicken reaches 165 degrees F.
Remove pan from oven and let chicken cool until you can pull all of the meat off the bone. Reserve for a later meal.
Add all chicken bones, fat and veggies to a large stock pot and fill with one quart of water. Bring to a boil, reduce heat, cover and simmer about 45 minutes.
Using a large fine mesh colander strain liquid into a large bowl and set aside.
Eat the carrots because you can't resist and discard the rest.
Step 2: Roast Garlic
Cut the top off of one head of garlic. Drizzle with olive oil and place in a garlic roaster.
Roast 45-60 minutes or until garlic is tender.
Let cool then squeeze out the garlic into a small bowl. Set aside.
***If you don't have a garlic roaster wrap the garlic loosely in aluminum foil instead. You will get the same result.
***Instead of having the oven on twice you can roast the garlic at the same time as the chicken if you are making stock.
Step 3: Make Soup
1 head garlic, peeled and sliced
1 large onion, diced
2 T. olive oil
1 head roasted garlic
1 quart chicken stock
1/3 c. milk
1 small potato, peeled and diced
2 oz. cream cheese
2 T. butter
salt and pepper
Garnish - optional
scallions, thinly sliced
parmesan cheese, shredded
In a large soup pot sauté garlic and onion with olive oil until translucent over medium-high heat. Add in roasted garlic, chicken stock, milk, cream cheese and potato. Bring to a boil. Reduce heat to a simmer and cover. Continue simmering 10-15 minutes or until potatoes are tender.
Using an immersion blender blend the soup until smooth. Return to low heat. Add butter and salt and pepper to taste.
Serve hot and garnish with scallions, cheese and croutons if desired.