Roast garlic soup with crispy pancetta
Ingredients
- 1 garlic
- 1 sprig thyme
- 3 shallots
- 1 tbsp olive oil
- 200 ml vegetable stock
- 100 ml double cream
- one thin slice pancetta for each serving
Instructions
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Cut the garlic bulb in half horizontally without peeling, place on a large piece of aluminum foil, spray with olive oil and sprinkle over the thyme leaves. Close the foil up tight and place in the oven, pre-heated to 200 C, for 30 minutes,
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In the meantime, fry the pancetta slices until nicely coloured, then lay on some kitchen paper to drain, cool and crisp up.
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Take the garlic out of the oven and leave until cool enough to handle. Break up and squeeze the soft cloves out of their shells, discarding the skins. Set aside.
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Fry the shallots in the olive oil for around 5 minutes, taking care that they don't turn brown. Add the garlic, stock and cream and simmer for 30 minutes over a very low heat. Transfer to a blender and purée very finely. Pour through a fine sieve and pour into shot glasses or small bowls with the crisp pancetta on top. Serve with some toasted rye bread if you wish.
