Wednesday, January 18, 2012

White Bean and Roasted Garlic Soup

From Vegan with a Vengance

2 Tbsp olive oil
1 medium onion, chopped
1 tsp salt
few dashes pepper
1/2 tsp fennel seeds, crushed
4 cups veggie or chicken broth
3 cups cooked great northern beans, drained (or canned beans drained and rinsed)
3 fresh sage leaves, chopped
1 bay leaf
juice of 1/2 lemon
2 heads garlic, roasted

1.  In stockpot over medium-high heat, saute onions in olive oil for 5 to 7 minutes.
2.  Add salt, pepper, and fennel seeds; saute for 1 minute.  Add broth, beans, sage, and bay leaf, bring to a boil, then lower the heat and simmer uncovered for 5 minutes.  Remove bay leaf.  Add the roasted garlic and puree in batches in a blender or preferably in a food processor.  Return to the pot and add lemon juice.

To roast garlic
Preheat oven to 350 degrees.  Peel off as much of the papery skin as you can and put the garlic in the oven about 30 minutes.  Remove from oven and, when cool, squeeze the garlic out or peel the skin away from each clove

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