Roasted Garlic Soup With Kale, Parmesan And Crispy Pancetta Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and roast the garlic cloves until soft and golden.
• STEP 2.In a large pot, heat olive oil and sauté the onion and celery until softened.
• STEP 3.Add the roasted garlic, chicken broth, thyme, and bay leaves to the pot and bring to a simmer.
• STEP 4.Simmer for 15-20 minutes, then remove the bay leaves and thyme sprigs.
• STEP 5.Using an immersion blender, puree the soup until smooth.
• STEP 6.Add the chopped kale to the pot and simmer for an additional 5 minutes.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Serve the soup hot, topped with crispy pancetta and grated Parmesan cheese.

Cooking Tips

• To roast garlic, cut off the top of a whole garlic bulb, drizzle with olive oil, wrap in foil, and bake for about 40 minutes.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• If you don't have an immersion blender, carefully transfer the soup to a blender in batches to puree.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread for dipping.