Looking for a tasty soup recipe? Look no further than this flavour-packed version from Soupologie,
This Roasted Garlic Soup is loaded with gently roasted garlic.
This dish makes for the right lunch or dinner and may be a wholesome dish to enjoy over the colder months.
For some people, there’s an actual Soup Season- one altogether my best friends wonders why I bother to post soup recipes within the summer, “out of season”. but the soup i like must have variety, unique flavors and easy prep within the kitchen.
Roasted Garlic Soup has all of these requirements, and for you traditionalists, this could be an exquisite soup for “soup season” additionally.
This recipe starts with a creamy garlic soup base (since it uses little or no cream within the recipe, almond milk works great for a vegan option), and builds into whatever your particular taste could even be by adding options like russet potato chunks, Parmesan Crips, or toasted crostini croutons… or all of those options.
Roasted Garlic Soup
Equipment
- Oven
- Tablespoon
- Bowl
- Blender
Ingredients
- 3-4 head of Garlic
- 2 tsbsp Olive Oil
- 4-8 oz Pancette diced
- 1 small onion chopped
- 4 cups Chicke stock
- 1/2 Parmesan cheese grated
- 2 cups Kale ribs removed, shredded
- 1 cup heavy cream
- 1/2 tsp Salt
- 1/2 tsp pepper
Instructions
- Pre heat oven for 350 F, trim the top of the 4 garlic, pour 1/2 tablespoon of olive oil and sprinkle with salt and pepper, put in a small square of foil put the glove of garlic then cover the whole garlic. roast for 45 minutes, let it sit.
- In a large pot, cook diced pancetta until its cook ( do not burn it), separate and plate,let it sit. add chopped onions cook until it caramelize. Peel out the skin of the roasted garlic, put in a blender together with the chicken stock and cooked onions, make it puree. Put the puree in a pot with a medium heat add kale and parmesan and bring to a simmer for the kale to become tender, add cream and let it biol , sprinkle with pancetta evenly among bowls, serve and enjoy.
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