Roasted Garlic and Bean Soup with Rosemary
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Wintertime is the perfect season for thick sumptous soups! This bean soup is flavored with roasted garlic and rosemary, and is a perfect candidate for the ultimate in "comfort food."
INGREDIENTS
2 cups dried white navy beans
Water to cover1 tablespoon canola oil
2 tablespoons butter
1 large onion, peeled and thinly sliced
2 leeks, white part only, washed thoroughly and cut in slices
1 carrot, peeled and sliced
1/2 teaspoon dried thyme
3 cups chicken stock
2 tablespoons fresh lemon juice
2 teaspoons salt2 heads garlic, roasted until paste stage is reached
1 cup heavy cream, or you can use whole milk
Salt and pepper, to taste
1 tablespoon minced fresh rosemary leavesFresh minced parsley and grating of whole nutmeg, for garnish, optional
Sort through the beans, removing small stones and shriveled beans. Place in a saucepan with water to cover by about 2 inches. Let soak overnight.
Drain the beans, rinse and cover again with water by 1 inch. (If you have "hard" water, add a pinch of baking soda at this point). Over medium-high heat, bring to a boil, then lower heat to low and cook, uncovered, until the beans are soft, adding more water if necessary. Drain and shake gently in a colander. While the beans are cooking, preheat the oven to 350 degrees and roast the 2 heads of garlic in a foil packet with a teaspoon of olive oil poured over each head. Bake for about 50 minutes. The cloves should be roasted to the point that when squeezed the garlic oozes out in paste form. Squeeze the paste out of each clove.
Into a heavy stock pot, melt the butter over medium heat, adding the canola oil. When hot, but not smoking, add the onions, leeks, and carrots. Cook, stirring frequently, until the onions are browned. Then add the chicken stock and beans and cook, over medium-low heat, for about 30 minutes. Stir in the lemon juice and let cool. When cooled, add the garlic paste in with the cooled soup. Stir, then blend into the soup the heavy cream a little at a time, until reaching the desired consistency. Taste for salt and pepper. Then add the fresh rosemary leaves and gently re-heat, stirring frequently to prevent scorching. Bring it up to a simmer before serving in bowls. Add a grating of nutmeg and some fresh minced parsley mixed with some fresh minced rosemary leaves for garnish, if desired.
Makes 4 servings