Serves: 4
Prep Time: 5 min
Cook Time: 1 hr 10 min
What's Inside:
- 3-4 heads of KIFG garlic
- 2 tbsp olive oil
- 130g pancetta, diced
- 1 small onion, chopped
- 950 ml chicken stock
- 120 ml parmesan cheese, grated
- 500g kale, ribs removed, shredded
- 240ml heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions:
1. Roast the Garlic:
- Preheat your oven to 180ºC.
- Trim the tops off 4 heads of garlic, exposing the cloves.
- Drizzle olive oil, salt, and pepper over the exposed cloves.
- Wrap each bulb in foil and roast for 45 minutes. Let it cool thoroughly.
2. Crispy Pancetta and Caramelised Onions:
- In a large pot, cook diced pancetta over medium heat until crispy (about 5-7 minutes). Drain off excess fat, leaving 1 tablespoon.
- Reserve crispy pancetta and add chopped onion to the pancetta drippings. Sauté onions until caramelized (about 10 minutes).
3. Blend the Goodness:
- Once roasted garlic is cool, press it out of its skins. Add it to a blender along with the chicken stock and cooked onions.
- Purée the soup until smooth.
4. Return to Comfort:
- Return the blended soup to the pot, add kale and parmesan, and simmer until the kale is tender.
- Pour in the heavy cream and heat to your desired temperature.
5. Serve and Garnish:
- Sprinkle the reserved crispy pancetta evenly among bowls.
- Serve this creamy delight and savor the rich, roasted garlic flavor with every spoonful.
