Cream of Garlic Soup with Chicken
This Cream of Garlic Soup with Chicken recipe is a total garlic fest! Garlic soup, cheesy garlic bread and garnished with wild garlic! Amazing as a starter or as a light bite!
Ingredients
- 15ml olive oil
- 25g butter
- 500ml chicken stock
- 100ml double cream
- 1 bulb of garlic, oven-roasted in foil for 45 – 60 minutes
- 1 cooked chicken breast
- Salt and pepper
For the garlic bread:
- 3 slices of white bread
- 100g butter, softened
- Small handful wild garlic, wilted in some butter
- 1 bulb of garlic, oven-roasted in foil for 45 – 60 minutes
- 1 bulb mozzarella
To serve:
- Drizzle of double cream
- Drizzle of extra virgin olive oil
- 1 small bunch wild garlic, wilted in butter
Method
Add the chicken stock, cream, butter and chicken to a pan. Squeeze the centre from the roasted garlic into the pan, place over a medium heat and season. When the mixture is heated through, blitz in a liquidiser until smooth. Put the mixture back in the pan to continue to warm through.
Place 15g butter in a pan and wilt the wild garlic over a medium heat. Squeeze the middle out of the roasted garlic and mash with the rest of the butter.
Add the wilted wild garlic leaves and mix thoroughly. Toast the bread in the pan used to wilt the garlic, adding a little extra oil if necessary, brown, then remove from the pan. Spread the garlic butter over the bread slices, top with mozzarella and toast under a medium grill.
To serve the Cream of Garlic Soup with Chicken spoon into bowls, drizzle with cream and olive oil then top with the wilted wild garlic, with the garlic bread on the side.
Ingredients
- 15ml olive oil
- 25g butter
- 500ml chicken stock
- 100ml double cream
- 1 bulb of garlic, oven-roasted in foil for 45 – 60 minutes
- 1 cooked chicken breast
- Salt and pepper
For the garlic bread:
- 3 slices of white bread
- 100g butter, softened
- Small handful wild garlic, wilted in some butter
- 1 bulb of garlic, oven-roasted in foil for 45 – 60 minutes
- 1 bulb mozzarella
To serve:
- Drizzle of double cream
- Drizzle of extra virgin olive oil
- 1 small bunch wild garlic, wilted in butter
Method
Add the chicken stock, cream, butter and chicken to a pan. Squeeze the centre from the roasted garlic into the pan, place over a medium heat and season. When the mixture is heated through, blitz in a liquidiser until smooth. Put the mixture back in the pan to continue to warm through.
Place 15g butter in a pan and wilt the wild garlic over a medium heat. Squeeze the middle out of the roasted garlic and mash with the rest of the butter.
Add the wilted wild garlic leaves and mix thoroughly. Toast the bread in the pan used to wilt the garlic, adding a little extra oil if necessary, brown, then remove from the pan. Spread the garlic butter over the bread slices, top with mozzarella and toast under a medium grill.
To serve the Cream of Garlic Soup with Chicken spoon into bowls, drizzle with cream and olive oil then top with the wilted wild garlic, with the garlic bread on the side.
