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1
In a large pot, melt the butter over medium-high heat.
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2
Add the pancetta and cook until the fat is rendered, about 4 minutes.
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3
Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes.
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4
Add the roasted garlic and stir well to incorporate.
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5
Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes.
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6
Add the stock and bring to a boil.
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7
Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes.
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8
Add cubes of bread to thicken, if desired, and then blend with an immersion blender.
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9
Add the cream, parsley, and lemon juice and simmer for 5 minutes.
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10
Adjust the seasoning to taste.
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11
Meanwhile, preheat the oven to 400 degrees F.
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12
Place the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side.
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13
Remove from the oven.
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14
Rub one side of each with the cut garlic clove.
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15
In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton.
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16
Return to the oven and bake until the cheese is melted, about 5 minutes.
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17
To serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.
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18
5 large heads of garlic (about 3/4 pound)
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19
2 tablespoons extra-virgin olive oil
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20
1/4 teaspoon salt
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21
1/8 teaspoon freshly ground black pepper
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22
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
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23
Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet.
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24
Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper.
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25
Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
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26
Remove from the oven and let sit until cool enough to handle.
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27
Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl.
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28
Stir the garlic with a rubber spatula to blend thoroughly.
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29
Use as needed, or store refrigerated in an airtight container.
