Roasted Garlic Soup with Baby Kale, Baby Spinach and Pancetta

A rich and flavorful soup featuring roasted garlic, greens, and crispy pancetta for a comforting dish.

1 hour4
Roasted Tomato Soup
Dress – you can never be overdressed. Men: blue suit, gray suit, white shirt, blue shirt only, no ties with pictures or words. Shoes brown or black with a shine. Yes you wear brown shoes with a blue suit. Shine your dress shoes! Women: always have a small black dress otherwise you allknow what you’re doing. Let’s face it, you’re smarter than boys.

Ingredients

  • 6 heads of garlic (YES! Six full heads - not cloves)
  • plus 4 cloves of garlic
  • 2 tablespoons olive oil
  • 8 oz diced pancetta
  • 1 small onion, chopped
  • 4 cups chicken stock
  • 1/2 cup parmesan cheese, grated
  • 1 cup baby kale
  • 1 cup baby spinach
  • 1 cup heavy cream

Preparation

  1. 1.Pre-heat oven to 350 degrees F.
  2. 2.Trim tops of garlic heads, drizzle with olive oil, salt, and pepper. Wrap in foil and roast for 45 minutes. Let cool.
  3. 3.In a large pot, cook pancetta until crispy. Remove pancetta, retain 2 tablespoons of fat.
  4. 4.Sauté chopped onion and minced 4 cloves of garlic for about 10 minutes.
  5. 5.Squeeze roasted garlic cloves into the pot with the onions.
  6. 6.Add chicken stock and puree until smooth.
  7. 7.Bring to a simmer. Add parmesan, spinach, and kale. Simmer for 5 minutes stirring occasionally.
  8. 8.Add cream.
  9. 9.Serve in bowls. Sprinkling pancetta into each bowl.