Step 1

Preheat oven to 350ºF Trim the tops off 4 of the heads of garlic

Step 2

Just enough to expose all its cloves

Step 3

Pour ½ tablespoon olive oil over the exposed cloves and sprinkle with a little salt and pepper

Step 4

Place each bulb right side up on a small square of foil

Step 5

Fold the foil around the bulb of garlic and place on a cookie sheet

Step 6

Roast the garlic for 45 minutes

Step 7

Cool thoroughly

Step 8

In a large pot, cook diced pancetta over medium heat until crispy, about 5-7 minutes

Step 9

Drain off all but 1 tablespoon of pancetta fat

Step 10

Reserve crispy pancetta in bowl

Step 11

Add chopped onion to pancetta drippings in pan

Step 12

Sauté onions until they start to caramelize, about 10 minutes.When roasted garlic is cooled, press it out of its skins

Step 13

Add it to a blender along with the chicken stock and cooked onions

Step 14

Purée the soup until smooth

Step 15

Return soup to the pot, add kale and parmesan and bring to a simmer until kale is tender

Step 16

Add cream and heat until desired temperature

Step 17

Sprinkle the pancetta evenly among bowls and serve.