Jo's baked garlic soup
4 Servings
Ingredients
| Quantity | 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 |
Directions
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