1: Heat a pan, add butter, let it melt. Add garlic and saute it till it becomes slightly brown.
2: Add the basil leaves, cook it till it gives out an aroma.
3: Add the chopped carrot and onion, saute it till they shrink.
4: Add the maida and mix it till the mixture becomes like roux and the raw flavour of the maida is gone.
5: Add water, whisk the mixture till the roux dissolves and it starts to thicken slightly.
6: Strain the mixture, keep it on the flame and bring it to a slight boil.
7: In another pan, heat butter, add the chicken cubes and basil and saute them together till the chicken cooks.
8: Add it to the thickened soup base.
9: Season it with salt and pepper. Add a tablespoon of fresh cream, mix it well.
10: Portion the soup evenly in soup bowls, garnish with parsley and fresh cream. Serve it hot.
