| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegetarian | Soups | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | c | Diced fresh tomatoes |
| 15 | oz | Garbanzo beans, undrained |
| 4 | Or 5 summer squash, sliced | |
| 2 | lg | Onions, sliced |
| 1/2 | Green pepper, diced in cups dry white wine | |
| 4 | Or 5 cloves fresh garlic, minced | |
| 1 | Bay leaf | |
| 2 | ts | Salt |
| 1 | ts | Basil |
| 1 | Bay leaf | |
| 1 1/4 | c | Grated Monterey Jack cheese |
| 1 | c | Grated Romano cheese |
| 1 1/4 | c | Heavy cream or whipping cream |
INSTRUCTIONS
Finalist in 1980 Recipe Contest: JO STALLARD, Pacific Grove, CA. "I'll never live this down;' teased grandmotherly Jo Stallard as she was crowned with a tiara of fresh garlic and draped in garlic wreaths. A vegetarian, Jo has turned her cooking talents to adapting recipes for meatless cooking. This delicious soup has always been a winner with her friends, she says, and so it was, too, with the 1980 Great Garlic Cook-off celebrity judges. Generously butter inside of 3-quart baking dish. Combine all ingredients, except cheese and cream, in dish. Cover and bake for 1 hour at 375 degrees. Stir in cheeses and cream, lower heat to 325 degrees and bake 10 to 15 minutes longer. Do not allow to boil. Mmmmm- GOOD! Serves 4 to 6. From "The Complete Garlic Lovers' Cookbook", compiled by The Gilroy Garlic Festival Association, Celestial Arts, Berkeley, 1987. ISBN 0-89087-503-0 Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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