From "Vegan with a Vengeance" page 67
serves 6
serves 6
2 tbs. olive oil
1 medium-size onion, chopped (about 1 1/2 cups)
1 tsp. salt
A few dashes fresh black pepper
1/2 teaspoon fennel seeds, crushed
4 cups vegetable broth
3 cups cooked great northern beans
3 fresh sage leaves, chopped
1 bay leaf
Juice of 1/2 lemon, or to taste
2 heads garlic
To roast garlic: Preheat oven to 350. Peel off as much of the papery skin as you can and put the garlic in the oven for about 30 minutes. Remove from oven and, when cool, squeeze the garlic out or peel the skin away from each clove.
In a stockpot over medium-high heat saute the onions in the olive oil for 5 to 7 minutes.
Add the salt, black pepper, and fennel seeds; saute for 1 minute. Add the broth, beans, sage, and bay leaf, bring to a boil, then lower the heat and simmer uncovered for 5 minutes. Remove the bay leaf. Add the roasted garlic and puree in batches in a blender or preferably a food processor. Return to the pot and add lemon juice. Serve garnished with fresh fennel leaves if you have some, and/or some peeled carrot and/or parsley.
I'm excited about this soup! I like the way it came out!
ReplyDeleteI couldn't find great northern beans so I used navy beans. I used fresh sage from my garden. I had never roasted garlic before-- that was fun. Ruby and even Langston sat on the kitchen floor with me and helped peel ten heads of garlic. (I often end up seated on my kitchen floor nursing Langston when he comes to me forlorn as I busily cook). Peeling warm, soft garlic is a sweet sensorial experience with little kids!
This soup will come with croutons, parsley for garnish, fresh bread from a bakery, and a green salad.
ReplyDeleteWow. This sounds great. I am looking forward to it. Thanks Karen. And I love the smell of roasted garlic.
ReplyDeleteIt came out too lemony. I must seem too free and easy with the citrus in my soups. I'll try to do better!
ReplyDelete