2 heads garlic
Olive oil
Salt
1.5 litres low-sodium chicken stock
1 medium onion, diced
2 medium carrots, peeled and sliced into coins
1 jalapeño, thinly sliced (ribs and seeds removed)
1 (2.5-cm) piece fresh ginger, minced
30 g chopped fresh flat-leaf parsley (optional)
270 g shredded cooked chicken breast
Juice of 1 lemon
The Oz Family Chicken Soup
Cook the farro according to the package instructions and set aside.
Preheat the oven to 200°C.
Cut the garlic heads crosswise to remove the tops and expose the cloves. Place
them on a large piece of aluminum foil; drizzle with olive oil and sprinkle with
salt. Gather the edges of the foil and press together to enclose the garlic. Roast
for 30 minutes. Remove the garlic from the oven and carefully open the foil. Let
cool, then squeeze out the softened cloves, discarding the papery skins.
In a blender, combine the roasted garlic and stock and puree. Set aside.
Heat 2 tablespoons of the olive oil in a large flameproof casserole dish over
medium heat. Add the onion and carrots and sauté until the onion is translucent.
Add the jalapeño and cook for 2 minutes, or until soft. Stir in the ginger and
cook just until fragrant. Stir in the stock and the parsley, if using. Add the farro,
chicken, and lemon juice. Taste and adjust the seasoning. Serve warm.