Garlic Soup
20 cloves garlic, peeled
1 2/4 C broth
2 C cooked navy beans or one 15-oz can navy beans, rinsed and drained
2 T crumbled goat cheese
3 T lemon juice
1/2 T dry sherry
1/2 t dried thyme
salt and ground black pepper to taste
chopped fresh cilantro, to garnish
Put the garlic and broth in a 2-cup microwave-safe bowl. Cover and microwave at full power for about 10 minutes, until steamy. Transfer the contents of the bowl to a blender or food processor. Add the beans, goat cheese, lemon juice, sherry, and thyme. Puree and return the puree to the bowl. Microwave at full power until heated through, about 4 minutes. Salt and pepper to taste and garnish with chopped cilantro.
(NOTE – This is the recipe the way it was originally written. I prefer not to use the microwave, opting instead for the stovetop, to ensure that the “good stuff” isn’t destroyed while microwaving.)
About Janne
I have to print this one out; looks yummy & garlic is so good, great for killing yeast too. Wish my kids would eat it but they don’t eat soup usually. I’ll try though. I also don’t use the microwave. Ours broke almost a year ago & we never got it fixed. We have a toaster oven & have been just fine without it!
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