Here's the recipe:
For the chicken stock (for vegetarians, the recipe can be made with vegetable stock instead):
- some chicken bones/pieces (approximately 2-300 grams)
- two bay leaves
- olive oil
- two tablespoons of salt
- one large onion
- 1 liter of water.
For the soup:
- eight large cloves of garlic
- one small onion
- one tablespoon of butter
- two tablespoons of flour (though I think I should have added more)
- two slices of bread (for croûtons)
Making the chicken stock
Dice the onion, and cut the chicken to small (2cm) pieces.
Fry the onion in olive oil for 2-3 minutes (stirring occasionally) over a medium/large fire until it starts to become brown; then, remove from the fire.
Fry the chicken pieces of chicken until the meat becomes white, then add the onion, cover, reduce to the smallest fire possible and leave to fry for 20 minutes.
Parallely, bring the water to boiling (start boiling the water when the chicken still has 5 minutes left).
When the chicken has been fried for 20 minutes, add it to the boiling water along with the salt and the bay leaves, then leave it boiling over a large fire for twenty minutes.
When finished, strain it to separate all solids (they are not needed). The liquid is apparently called chicken stock.
Making the soup
Chop the garlic and onion to very small pieces (alternately, the garlic can be crushed).
Melt the butter over small fire, then add the garlic and onion, and fry them over a very small fire (otherwise the garlic burns and the soup is ruined) for ten minutes.
Add the flour in very small doses with small quantities of milk (stirring continuously) so that the flour is mixed homogeneously, then add the chicken stock, the parsley and the rest of the milk and bring it to boiling.
While the soup boils, cut the bread to pieces and fry it to make the croûtons.