Garlic And Bean Soup

Name: Garlic And Bean Soup
Ingredients: 3 bulbs garlic; 1 tbsp olive oil; 2 None carrots, chopped, to serve; 2 stalks celery, trimmed, sliced; 1 None leek, trimmed, washed, sliced; 4 cups chicken stock; 2 None potatoes, peeled, diced; 2/3 lb lima beans, drained; None None Croutons; 1/2 None baguette, cut into 1/3 inch slices; None None olive oil; 3 oz Gruyere cheese, grated; 1 tsp paprika; 1/3 cup fresh chives, snipped

14 ingredients

5 steps

Ingredients

3 bulbs garlic
1 tbsp olive oil
2 None carrots, chopped, to serve
2 stalks celery, trimmed, sliced
1 None leek, trimmed, washed, sliced
4 cups chicken stock
2 None potatoes, peeled, diced
2/3 lb lima beans, drained
None None Croutons
1/2 None baguette, cut into 1/3 inch slices
None None olive oil
3 oz Gruyere cheese, grated
1 tsp paprika
1/3 cup fresh chives, snipped

Directions

1

Preheat oven to 350°F. Drizzle garlic bulbs with oil and bake for 15-20 mins, until tender.
2

Meanwhile, melt butter in a large saucepan over medium heat. Saute carrots, celery and leek, stirring, for 10-15 mins, until tender and beginning to caramelize. Add stock and 2 cups water. Cover and bring to a boil. Reduce heat and simmer gently for 25-30 mins.
3

Squeeze roasted garlic from skins into soup. Add potatoes and cook over medium heat for 5-10 mins, until potatoes are tender. Add lima beans and puree soup until smooth. Season.
4

For croutons, preheat broiler. Drizzle bread with olive oil. Broil for 2-3 mins, until lightly golden. Sprinkle with cheese and paprika and broil for 2-3 mins, until cheese melts.
5

Sprinkle soup with chives and serve topped with croutons.