January 13, 2014
I’m sure you’ve seen us mention on the blog before (okay, maybe a hundred times) that between Natalie and myself we have five kids. Those five kids represent a total of two different preschools, two different kindergartens, two different churches and five different Sunday school classes between them. And I’m sure you can imagine what that means come cold and flu seasons. Lots of runny noses, coughs and little fevers that seem to pop up and linger way longer than we want them to. I’m all for combatting this seasonal yuckiness (that’s totally a word, right?) the natural way as often as possible. While supplements are a great way to boost the immune system, introducing germ fighting foods into yours family’s diet this time of year can be really helpful, and tasty, too. You have to cook dinner, so why not have it serve two purposes?
It’s rich and decadent, and yep, you guessed it, super garlicky.
One of my favorites things to make when the sniffles have made their way into our home is this creamy garlic soup. It’s rich and decadent, and yep, you guessed it, super garlicky. My husband and I have a rule that if one of us eats this delicious soup, than the other must follow. Because, you know…garlic. Aside from how tasty this dish is, the roasted garlic in it is amazing for combatting illness in the body. Garlic is known to have powerful antioxidant, antimicrobial, antibiotic and antiviral properties. Add to that the heaps of vitamin C garlic is known to contain and you’ve got yourself a seriously intense germ fighting agent, right in your own kitchen.
Of course, with crispy pancetta, parmeasan, kale and roasted garlic this soup would make a delicious meal alongside a good hunk of crusty bread any ol’ time, but knowing that you’re making something that will feed your soul and help you kick that nasty cold? I call that a win.
Roasted Garlic Soup with Kale, Parmesan and Crispy Pancetta
|3-4||heads of garlic|
|2 tbsp||olive oil|
|4-8 oz||pancetta, diced|
|1||small onion, chopped|
|4 cups||chicken stock|
|1/2 cup||parmesan cheese, grated|
|2 cups||kale, ribs removed, shredded|
|1 cup||heavy cream|
- preheat oven to 350ºF
- Trim the tops off 4 of the heads of garlic. Just enough to expose all its cloves. Pour ½ tablespoon olive oil over the exposed cloves and sprinkle with a little salt and pepper. Place each bulb right side up on a small square of foil. Fold the foil around the bulb of garlic and place on a cookie sheet. Roast the garlic for 45 minutes. Cool thoroughly.
- In a large saucepan, sauté diced pancetta over medium heat until crispy, about 5-7 minutes. Drain off all but 1 tablespoon of pancetta fat. Reserve crispy pancetta in bowl. Add chopped onion to pancetta drippings in pan. Sauté onions until they start to caramelize, about 10 minutes.
- When roasted garlic is cooled, press it out of its skins. Add it to a blender along with the chicken stock and cooked onions. Purée the soup until smooth.
- Return soup to pan, add kale and parmesan and bring to a simmer until kale is tender. Add cream and heat until desired temperature. Sprinkle the pancetta evenly among bowls and serve.