Recipe by request! Soup is good food!

I tweeted yesterday that I was making White bean and roasted garlic soup for my guests this weekend.  I had such a good reaction to it that I thought I would post the recipe.  It originally came from a magazine, but I doctored it up so that is is much yummier!

6 cloves of garlic unpeeled
3 Tbl olive oil
1 large onion chopped
3 carrots chopped
3 cups of chicken broth
2 19 oz cans of white beans rinsed and drained
1 bay leaf
1 teas fresh rosemary leaves chopped - I use dried
1/2 t. tarragon
1/2 t. thyme
1/2 t. pepper

Heat oven to 425 degrees.  Wrap the garlic in foil and roast on the top shelf 25-30 min.  Cool.
Heat oil over med. heat in saucepan.  Add onion and carrot - saute 10 min until soft.  Add broth, beans bay leaf, rosemary, tarragon, thyme and pepper.  Heat to boiling - reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.  Break open garlic skin and squeeze the soft center into the soup,  Simmer uncovered 15 minutes, stirring occasionally.
Remove and discard bay leaf.  Puree the mixture in a blender in several batches.  Return to saucepan and reheat.  Serve and enjoy!

You can adjust the seasoning to your taste and add more broth if you like a thinner soup.

While I have your attention,  feel free to sign up for my periodic newsletter to the right - I always include a recipe in each one.

HAPPY EASTER!

Art on a Plate!

There is a cool contest going on in the Ebay Forums. One of the ACEO groups is putting together a cookbook using ACEO artwork related to the submitted recipe. I entered a yummy Caramel Apple Cake and ACEO watercolor. Here are the rules if you want more info:

http://groups.ebay.com/topic/Aceo-Art-Cards/Announcementstheme-Weeks-Contests/Art-Plate-Aceo/1600769299

Entries are accepted unti the middle of April so Hurry!

Here is my recipe

Caramel Apple Cake

1 ½ C. Oil
1 ½ C. Sugar
½ C. Packed brown sugar
3 Eggs
3 C. Flour
2 teas. Cinnamon
½ teas. Nutmeg
1 teas. Baking soda
½ teas. Salt
3 ½ C. Diced peeled apples
1 C. Chopped walnuts
2 teas. Vanilla extract

Caramel Icing:
½ C. Packed brown sugar
1/3 C. Light cream
¼ C. Butter or margarine
Dash Salt
1 C. Confectioners’ sugar
Chopped walnuts, optional

In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts and vanilla. Pour into a greased and floured 10 in. tube pan or bundt pan. Bake at 325 degrees for 1 ½ hours or until cake tests done. Cool in pan 10 minutes; remove to a wire rack to cool completely.

Heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temp. Beat in confectioners’ sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Yield: 12-16 servings.