Garlic and Onion Flu Soup


This picture was taken after the soup was pureed and then I added the chicken.

2 onions, sliced and caramelized
4 cloves of garlic, roasted
8 cups of soup broth
1 bay leaf and one sprig of rosemary
Thinly sliced raw garlic to taste
Salt to taste
1 chicken breast boiled to start broth. Cut into pieces when cooked.

Roast your garlic in advance. After roasting, remove the garlic cloves from their peels.  (see How to roast garlic blog)

Begin to heat your broth.

Slice onions and add them to a heated skillet that has been warmed with a bit of cooking oil. (Coconut or light olive oil works well.)

Cook onions on medium-high heat until they become translucent and begin to caramelize. When they are browning slightly, remove them from heat.

Add the peeled roasted garlic, caramelized onions, and broth to a food processor. Puree until smooth. Depending on the size of your soup batch and your food processor, you may need to do this in several batches. Take care not to burn yourself with your hot ingredients.

Add chicken after pureeing the soup

Place pureed ingredients back to a sauce pan and add the rosemary and bay leaf. Stir them in, cover, and let the mixture sit for about ten minutes. Remove the herbs. Your soup is ready.


Note: Spinach would also be a nice addition.


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