Tender

Tender

Sunday, December 13, 2009

Garlic & White Bean Soup

A hearty winter favourite with enough garlic to scare away the viruses!

Garlic & White Bean Soup

30 cloves garlic (peeled, whole)
1 yellow hot pepper (seeded, quartered) - optional if you like spice
4.5 cups chicken broth
3 cans white navy beans (rinsed and drained. 4 for thicker soup, or add a can of white Kidney beans for variety)
4 tbsp goat cheese (if you find herbed goat cheese, skip the Herbs de Provence!)
1 tsp Herbs de Provence (if your goat cheese isn't herbed)
5 tbsp fresh lemon juice (approx. 1.5 lemons)
1.5 tsp cooking sherry
1 tsp dried thyme
salt and pepper to taste

Place broth, garlic and yellow pepper in microwave safe bowl. Microwave on high until steamy (10 min or so). Add cheese, lemon juice, sherry, herbs. Mix until cheese melted.

In batches if necessary, place broth in blender with beans and puree until desired consistency.

Move to large pot. Add salt and pepper to taste while stirring. Flavours blend best when simmered at least an hour after blending. Serve hot or refrigerate for later.

Enjoy!!

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