| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Unpeeled garlic cloves |
| 1 |
T |
Olive oil, up to 2 |
| 2 |
|
Onions, chopped |
| 2 |
|
Leeks, chopped and washed |
|
|
well |
| 2 |
|
Fennel bulbs, chopped |
| 3 |
c |
Chicken broth |
| 1 |
|
19oz cannellini beans |
|
|
drained |
| 1 |
c |
Fat-free or 1% milk |
|
|
Fresh lemon juice, to taste |
|
|
I used juice of 1 medium |
|
|
lemon |
|
|
Snipped chives, to taste |
|
|
Fresh-grated parmesan, to |
|
|
taste |
INSTRUCTIONS
Preheat oven to 375 degrees. Wrap the garlic cloves in aluminum foil
and roast in the oven until softened, about 20 minutes (mine took 25).
When cool enough to handle, squeeze the garlic from the peels. Mash
with a fork. In a large saucepan, heat the oil over moderate heat. Add
the onions, leeks and fennel and cook, stirring occasionally, until
the vegetables are carmelized, about 15 minutes. Add the broth, beans
and roasted garlic and simmer 15-20 minutes. Let the soup cool
slightly and then puree in batches in a blender (I used the
handi-blender). Return soup to the saucepan, add the milk and lemon
juice, salt and pepper to taste, and reheat the soup. Garnish with
chives and parmesan. Serves 4-6. Posted to EAT-L Digest by Cheryl
Mainard <cmainard@ARTIC.EDU> on Apr 8, 1998
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