Recipe - Fennel-Cannellini Soup

8 Unpeeled garlic cloves
1 tablespoon Olive oil; up to 2
2 Onions; chopped
2 Leeks; chopped and washed
well
2 Fennel bulbs; chopped
3 cup Chicken broth
1 cn (19oz) cannellini beans;
drained
1 cup Fatfree or 1% milk
Fresh lemon juice; to taste,
(I used juice of 1 medium
lemon)
Snipped chives; to taste
Freshgrated parmesan; to
taste

Preheat oven to 375 degrees. Wrap the garlic cloves in aluminum foil and
roast in the oven until softened, about 20 minutes (mine took 25). When
cool enough to handle, squeeze the garlic from the peels. Mash with a fork.
In a large saucepan, heat the oil over moderate heat. Add the onions, leeks
and fennel and cook, stirring occasionally, until the vegetables are
carmelized, about 15 minutes. Add the broth, beans and roasted garlic and
simmer 1520 minutes. Let the soup cool slightly and then puree in batches
in a blender (I used the handiblender). Return soup to the saucepan, add
the milk and lemon juice, salt and pepper to taste, and reheat the soup.
Garnish with chives and parmesan. Serves 46.

Posted to EATL Digest by Cheryl Mainard cmainard@ARTIC.EDU on Apr 8,
1998