This is one of the nicest soups I’ve ever tried, but only really suitable for people who really *love* garlic. Recommended for a time when you won’t need to be around allot of people for a day or so after.
Inspiration from http://therecoveringvegetarian.wordpress.com/2009/07/02/garlic-soup/Chicken and 40 Clove Garlic Soup
* 3 chicken thighs (or more, or less, depending on how much meat you fancy)
* 30 unpeeled garlic cloves
* 2 Tbsp olive oil
* 2 Tbsp butter
* 1 large onion, diced
* 1 Tbsp fresh thyme, chopped roughly
* 1 cup white wine
* 1/2 cup greek yogurt
* 10 peeled garlic cloves
* chicken stock (whatever amount is left after poaching the chicken)
* 1/2 cup single cream
* 50g parmesan, shredded (optional)
* Handful of chopped chives for garnish
* Salt and pepper, to taste
Firstly, make your stock by poaching the chicken in 6 cups of water for approx 40 mins, you can add bay leaves, peppercorns or anything else you want to use to flavour the stock.
When the chicken is cooked remove the meat to cool and reserve the chicken stock. When the chicken has cooled enough to handle shred the meat, cover and put aside.
Drizzle the oil over the unpeeled garlic, cover with foil and bake at 180 degrees C for 45 mins, or until softened and brown, when it's done set it aside until it can be handled and then peel.
In a large saucepan, add the oil, onions, butter and thyme and cook over a medium heat until the onions are soft and translucent. Add all of the garlic (roasted and raw) and cook over a low heat for about 5 mins. Add the stock and wine and let it simmer until the raw garlic cloves are soft enough to be squashed with the back of a spoon, about 40 mins.
The soup needs to be blended now, an immersion blender is easiest by far, failing that, transfer to a blender and puree in batches.
Gently warm the soup back up, and add the shredded chicken, yogurt and cream. When the soup starts to simmer turn the heat down slightly, add the parmesan and season to taste.
Serve with chives sprinkled on top and try not to breathe near anyone for the next week or so.