[Liz]

So good, w/ a fantastic presentation, you'll want to save it for
company. But so easy, you'll make it for everyday dinners.

Roasted Garlic Soup

ING 3-4 Heads (not cloves) of garlic 2 tb Olive oil 4-8 oz Pancetta, diced Small onion, chopped
4 cups Chicken stock 1/2 cups Parm 2 cups julienned trimmed Kale cup H/cream, S/p.

Method Trim garlic head tops to expose cloves. Pour ½ tablespoon olive oil over the exposed cloves then s/p. Place each right side up on foil square. Fold around bulb. Roast 350 deg 45 min. Cool thoroughly.

Crisp diced pancetta 5-7 min. Drain off all but 1 tb pancetta fat. Hold crispy pancetta in bowl. Add chopped onion to drippings;sauté 10 min til they start to caramelize.

Press roasted garlic out of its skins into blender; add chicken stock and cooked onions. Purée smooth. Return soup to the pot, add kale and parm; simmer until kale is tender. Add cream and heat to desired temp. Ladle into bowls.

Sprinkle the pancetta evenly among bowls and serve.

[Liz]

Knockout visually gorgeous salad. Perfect w/ a supper of homemade soup.

Signature salad of Exec/Chef David Walzog at SW Steakhouse,
Wynn Resort, Las Vegas..........an exquisite presentation.

INGREDIENTS Romaine Lettuce Mixed greens Butter lettuce Vegetables
(cut no bigger than .25”) Watermelon or red radish Red onion
uncooked green beans, Diced tomato Grilled asparagus Fava beans
Diced avocado

DIJON VINAGRETTE 3/4 cup Dijon 2 Egg Yolks 1/5 c Champagne
Vinegar 2 Tbsp. Lemon Juice 2 Cups Canola Oil 1 Tbsp. Light Brown
Sugar K/Salt/Pepper

ASSEMBLY Use equal parts veg, crisp chp bacon. Dress w/ vinaigrette,
k/s/p. Garnish w/ mound of crisp shoestring potatoes.

GARNISH Fried shoestring potatoes, salted, and lightly drizzled with truffle oil.

[MomwithHope]

Your roasted garlic soup sounds delicious, copied the recipe. I am up for any garlic soup.