“For garlic lovers! Adapted from 'The Big Book of Soups & Stews' by Maryana Vollstedt”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.
  3. Slice 1/4" off the top of each garlic head.
  4. Place the heads, cut side up, in a lightly sprayed or oiled baking dish.
  5. Drizzle 1/2 teaspoons oil over each head.
  6. Bake, uncovered, until golden, about 1 hour.
  7. Cool slightly then press the whole head with your hand all at once to release the garlic pulp.
  8. Place the pulp in a bowl and set aside.
  9. In a large soup pot over medium heat, warm the remaining oil.
  10. Add onion and celery and saute until tender, about 5 minutes.
  11. Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.
  12. Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.
  13. Remove bay leaf and discard.
  14. In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches.
  15. Return to pot and stir in half-and-half.
  16. Simmer until flavors are blended, about 5 minutes.
  17. Ladle into bowls and sprinkle with Parmesan cheese and parsley.

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