I have been a lazy cook and food blogger lately. There's been a lot of things going on lately and I haven't really had time to cook or blog about it. November is such a depressing month, it's so dark (and still it is lighter here in the UK then in Sweden...), wet and boring. I feel like I have no energy left. I hate winter!
Anyhow, this soup, which is a version of a Tuscan bean soup, is smooth and filling, with a sweetness from lots and lots of garlic. One thing is for sure, if you eat this soup, you really should be safe from both vampires and colds :) Despite the number of garlic cloves, it doesn't taste very strongly of garlic as you roast the cloves first.
Butter bean and garlic soup (4 portions)
2 cans of butter beans
1 large potato, chopped
2 parsnips, chopped
1 yellow onion, finely chopped
1 garlic clove, finely chopped
1 tsp rosemary
1 tsp thyme
4 bay leaves
1 pinch chili flakes
chicken or vegetable stock
1 dl milk
15 garlic cloves, unpeeled
salt and pepper
Start by roasting the garlic cloves in a little olive oil in the oven at 225C. Once the cloves are soft, peel and keep the soft roasted flesh
Whilst the garlic cloves are roasting, fry the chopped onion and garlic on medium heat for a couple of minutes in a large pot
Add herbs and spices, beans, potatoes and parsnips. Cover with chicken stock and boil for 20-30 min until the vegetables are soft.
Remove bay leaves, add the roasted garlic and milk, and puree the soup. Add more water if necessary
Add salt and pepper to taste.
I served this with homemade bread, delicious!
Here is a song that get's me dancing, trying to shake of my November blues, Cardiac arrest by Teddybears