ROSTED GARLIC YUM YUM AND WHITE BEANS ENJOY DAN:

WHITE BEAN AND ROASTED GARLIC SOUP by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

 

6 whole garlic heads

6 cups dry white beans, soaked overnight

6 tablespoons olive oil

5 onions, chopped

10 stalks celery, chopped (reserve leaves for garnish)

15 carrots, chopped

22 cups water

6 bay leaves

1 tablespoon EACH dried rosemary, sage, and fennel

2 teaspoon black pepper

Salt to taste

 

DIRECTIONS:                   (HEAT OVEN TO 425 DEGREES)

 

1.   In a stock pot add water and pre-soaked beans.

2.   Bring to a boil and then simmer for about 2 hours.

3.   Remove white papery skin from garlic cloves.

4.   Cut off the head to leave garlic exposed.

5.   Add olive oil and tightly wrap garlic cloves in aluminum foil.

6.   In pre-heated oven place cloves on baking sheet.

7.   Bake for 30 35 minutes.

8.   Cool 10 minutes; separate cloves and squeeze out garlic pulp.

9.   In a stock pot add reaming oil over medium-high heat.

10.                Add onion, garlic pulp, celery and carrots, and sauté for 10-12 minutes.

11.                Add onion, garlic mixture to the cooked beans.

12.                Add all spices and seasoning.

13.                Remove bay leaves.

14.                Top with celery leaves

 

                        ENJOY DAN:                                    BON-APPETITE!!