Roast garlic soup with crispy pancetta
- 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
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,
In the meantime, fry the pancetta slices until nicely coloured, then lay on some kitchen paper to drain, cool and crisp up.
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.
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.