Ingredients

· 3-4 garlic heads

· 2 tablespoons olive oil

· 225 g cubed chicken

· 1 onion

· 4 cups chicken stock

· ½ cup parmesan cheese

· 2 cups kale

· 1 cup heavy cream

· ½ teaspoon salt

· ½ teaspoon black pepper

Method

Preheat the oven to 175°C. Trim the tops off the garlic heads. Pour ½ tablespoon olive oil over the garlic cloves and sprinkle with salt and pepper. Place each bulb right side up on a small square of foil. Fold the foil around the bulb of garlic and place on a cookie sheet. Roast the garlic for 45 minutes. In a large pot, cook cubed over medium heat. Reserve the chicken in a bowl. Add chopped onion to the chicken in a pan. Saute onions until they start to caramelise, about 10 minutes. When roasted garlic is cooled, press it out of its skins. Add it to a blender along with the chicken stock and cooked onions. Puree the soup until smooth. Return soup to the pot, add kale and parmesan and bring to a simmer until kale is tender. Add cream and heat a bit. Ladle the soup among bowls and serve.