I love making soup. It is such a great way to warm the house as well as our tummies.  When I was at the market yesterday I saw these beautiful shallots and thought SOUP!

So I grabbed them and a few bulbs of garlic and headed home to get to work.


What you Need:

2 Garlic Bulbs

6 Shallot bulbs


Olive Oil

6 Cups Chicken Stock

Pancetta or Bacon


IMG_5813What To Do:

Preheat oven to 400 degrees. Cut the tops off of the garlic and shallots. Drizzle with olive oil, and a few sprigs of thyme and wrap tightly in tin foil.  Bake for about an hour. IMG_5815

In a large pot heat the chicken stock.  Once the garlic and shallots are cool enough handle, squeeze them to get the flesh out of their shells. Add them to the stock and simmer.




Working in small batches, put the soup into a blender and puree.


In a separate pan, cook the pancetta.  Place the pancetta in the soup and enjoy.





I like to freeze my soups in single servings. Usually about 2 cups per serving.