jo's baked garlic soup
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- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| Stephen Ceideburg | |
| 2 cups | Diced fresh tomatoes |
| 15 ounces | Garbanzo beans, undrained |
| 4 | Or 5 summer squash, sliced |
| 2 larges | Onions, sliced |
| ½ | Green pepper, diced in cups dry white wine |
| 4 | Or 5 cloves fresh garlic, minced |
| 1 | Bay leaf |
| 2 teaspoons | Salt |
| 1 teaspoon | Basil |
| 1 | Bay leaf |
| 1¼ cup | Grated Monterey Jack cheese |
| 1 cup | Grated Romano cheese |
| 1¼ cup | Heavy cream or whipping cream |
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
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