preparation 25 minutes , cook time 45 minutes , finished time 5 minutes , serve 4

ingredients

2 small heads of garlic halved

3 tablespoon olive oil

2 tablespoon butter

1 celiac peeled and cut into chunks

1 onion roughly chopped

4 cups vegetable stock

2/3 cup milk

one and one half sliced pancetta

2/3 light cream

salt and pepper

Method

Put the halves unpeeled garlic heads into a small roasting pan , drizzle with 1 teaspoon of the oil and roast in a preheated oven degrees featherweight , for 15 minutes .

Meanwhile heat the remaining oil and the butter in a saucepan add the celeriac and onion cover and fry gently for 10 minutes , shaking the pan from time to time . Take the garlic out of the paper skins and the tip of a small knife and add it to the celeriac. Pour in the stock add a little seasoning and bring to the boil . cover and simmer for 30 minutes or until the celeriac is tender. cool slightly . Puree the soup in batches in a food processor or blender then pour back into the pan . cool completely then chill until required . when ready to serve stir the milk into the soup and repeat until dipping hot . dry fry the pancetta until crisp and golden into long thin stripes . stir half the cream into the soup then ladle into serving bowls . swirl the remaining cream into the soup . Sprinkle the soup with the pancetta and serve immediately .

For roasted garlic and pumpkin soup ; use 1lb seeded pumpkin . peel and chop , then use the pumpkin instead of the celiac . garish with cream as above , adding toasted pumpkin seeds instead of pancetta .

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