Sunday, December 26, 2010

White Bean Soup for Garlic Lovers

Serves 6


2 cups Great Northern beans picked over, soaked 8 hours (or overnight), drained & rinsed
8 cups (64 ounces) water
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 bay leaf
10 to 15 garlic cloves, separated but unpeeled
1 medium turnip, peeled & coarsely chopped
1 medium potatoes, peeled & coarsely chopped
3 medium onions, peeled & coarsley chopped
1 pound carrots (about 6 medium), scrubbed & coarsely chopped
1/2 cup (packed) chopped fresh parsley
Salt & pepper to taste
Several sprigs fresh parsley for garnish, if desired

Put beans and spices in water. Boil then simmer 1 hour. Meanwhile put garlic in oven dish covered with foil. Roast at 350 for 30 minutes. Peel after cooling.

Add vegs to beans. Boil then simmer 1 hour. Remove bay leaf.

Puree garlic & 2/3 soup till slightly chunky. Return to pot.

Stir in parsley, simmer 30 minutes or until beans are soft.


Can use immersion blender instead of traditional.  I will be using ham bone soup stock instead of plain water.

source: Farmgirl Fare

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