Ingredients serve 4

2 small heads of garlic

3 tablespoon olive oil

3 tablespoon olive oil

4 cups vegetable stock

3 tablespoons butter

1 onion rough , chopped

1 cewliac soup. Peeled and cut into small chunks

2/3 light cream

Salt and pepper

Method

Put the garlic, the celiac soup , and onion in a small roasting bowl in a preheat oven for 15 minutes . Shake the pan from time to time serve hot .

Bring to the boil . Cover the celiac is tender . cool slightly completely and chill until required . When ready to serve . Stir in the milk into the soup and reheat until hot . Dry fry the pancetta and serve immediately . For the roast garlic and pumpkin soup for the celiac soup . Garish the cream as above adding toasted pumpkin seeds of bacon .

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