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Roast carrot soup with pancetta croutons
- 700g carrots , cut into batons
- 2 tbsp olive oil
- 4 garlic cloves , skin on
- few thyme sprigs, plus extra to garnish
- small knob of butter
- 2 onions , finely chopped
- 700ml chicken stock , made up with 1 cube
- 6 tbsp double cream
- 6 slices pancetta
- 2 thick slices rustic bread , cut into soldiers (we used sourdough)
- drizzle olive oil
Directions:View on BBC Good Food
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