Jo's baked garlic soup

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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