This is fast becoming a soup blog, but we’ve had some good luck with them lately (and some good reader response), so here’s another one.
If you read the recipe below, you’ll notice two bulbs of garlic. That said, the roasting really mellows the flavor–the garlic is powerful but more warming than sharp or pungent.
The pureed white beans make this a hearty, filling soup that can easily be the centerpoint of a meal. Rustic bread and carrot sticks are a good accompaniment.
White Bean and Roasted Garlic Soup(from Isa Chandra Moskowitz’s Vegan with a Vengeance)Serves 62 Tb Olive Oil1 medium-sized onion, chopped (about 1 1/2 cups)1 teaspoon saltA few dashes fresh black pepper1/2 tsp. fennel seeds, crushed4 cups vegetable broth, or 2 boullion cubes dissolved in 4 cups water3 cups cooked great nothern beans, drained3 fresh sage leaves, chopped1 bay leafJuice of 1/2 lemon, or to taste2 heads garlic, roasted*In a stockpot over medium-high heat sauté the onions … continue reading