Yield: 1 Servings
|8 \N||Unpeeled garlic cloves|
|1 tablespoon||Olive oil; up to 2|
|2 \N||Onions; chopped|
|2 \N||Leeks; chopped and washed well|
|2 \N||Fennel bulbs; chopped|
|3 cups||Chicken broth|
|1 can||(19oz) cannellini beans; drained|
|1 cup||Fat-free or 1% milk|
|\N \N||Fresh lemon juice; to taste, (I used juice of 1 medium lemon)|
|\N \N||Snipped chives; to taste|
|\N \N||Fresh-grated parmesan; to taste|
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@...> on Apr 8, 1998