2 small heads of garlic halved

3 tablespoon olive oil

2 tablespoon butter

1 lb celiac peeled and cut into chunks

2/3 cup milk

1and 1/2 slices pancetta

2/3 light cream

salt and pepper

Put the halved unpeeledgarlic heads in a small roasted drizzle with 1 tablespoon of the oil and roast in a preheated oven 400/f for 15 minutes heat the remaining oil and the butter in a saucepan and the celiac and fry for 10 minutes saking the pan from time to time.

Take the garlic out of its paper skins cover and simmerfor 30 minutes until the celiac is tender. Cool slightly

When ready to servestir the milk into the soup and reheat until piping hot. Dry fry the pancetta until crisp and golden and cut into long thin stripes Stir half the cream into the soup. Sprinkle the soup with the pancetta and serve immediately

For roast garlic and pumpkin soup.

Use 1 lb seeded pumpkin. Peel and chop then use the pumpkin instead of the celeriac. Garish with cream as above adding toasted pumkin seeds instead of the pancetta

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