1 large red onion, sliced

3 tablespoons (45 ml) butter

2 cloves garlic, chopped

3 carrots, sliced

2 skinless (or not) chicken thighs

6 cups (1.5 litres) water

Salt and pepper

In a saucepan, sauté the onion in the butter for 5 minutes. Add the garlic and cook for 1 minute. Add the remaining ingredients, cover and simmer gently for about 50 minutes.

Remove the chicken and debone.

Return to the saucepan.

In a blender, purée the soup until smooth.

Season with salt and pepper.

Serve.

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