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1
Preheat your oven to 400 F, line a cookie sheet with foil.
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2
Toss your chopped carrots and celery in the 1/2 cup olive oil, black pepper and salt.
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3
Cut the top off the bulb of garlic so that you expose the cloves, drizzle a little olive oil over the cut top and wrap with foil, leaving a little room to it allow room to steam while it roasts.
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4
Put your bulb pouch in the middle of your sheet pan, single layer your carrots and celery around it.
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5
Put this in your oven.
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6
Roast the veg for 35 minutes.
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7
While the veg roasts, melt your butter in a large thick bottomed pan (a soup kettle works best), once melted and simmering add your onions.
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8
Infuse your butter with the onions for 5-8 minutes, stirring often.
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9
Add the flour slowly, allowing it to combine between additions.
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10
Once your rue starts to deepen in color, roughly 10-15 minutes, add your first carton of stock.
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11
Mix well, then add the rest of the stock.
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12
Mix your cream of celery with 3 cups water, then add to the stock mixture.
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13
Add 5 bay leaves, the thyme, ginger and white pepper.
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14
Wait out out your veg timer with your broth on medium heat.
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15
Once the veg timer goes off, set the garlic bulb bundle aside and add the roasted carrots and celery directly to the soup.
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16
Carefully squeeze the cloves out of your garlic bulb onto a clean cutting board and make a paste of them (i do this by hand with the flat of a chefs knife, in a smash and scrape method, or in a mortor and pestle).
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17
Once smooth(ish) add the garlic paste to your soup.
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18
Add your shredded chicken and cook for 5minutes on low-medium heat, covered.
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19
Taste and adjust to your preferance, normally i need to add a little salt at this point, but this should be to your taste not mine!
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20
Finally your starch, during the last 5 minutes i will normally add a thick egg noodle, about half a large bag gives more then enough.
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21
This could also be served over rice.
