Stinky Soup and Beer Bread

Yum!  Garlic, onions, leeks. . . stinky AND tasty!  I made a batch of Beer Bread using a mix from the Invisible Chef.

Sooo good.  Warm and crunchy, it was a real complement to the soup.

Stinky Soup Ingredients:

    2 cups cooked white kidney beans 
    1 bulb garlic, roasted
    EVOO

    1 cooking onion, thinly sliced
    1 large leek, thinly sliced

    1 bunch scallions, thinly sliced

    1 tsp dried thyme

    1 tsp dried basil

    2 tsp dried parsley

    salt & black pepper to taste

    1 cup dry white wine

    2 cups miso broth
 
Directions:

To roast the garlic bulb, peel away excess skin and slice off the top of the bulb so that the tips of the cloves are cut off. Drizzle some olive oil over the top of the bulb and wrap tightly in aluminum foil. Roast in a preheated 400F oven for 25-30 minutes. The cloves should be browned and soft and you can squeeze the roasted garlic out from the peel easily.

In a large saucepot, heat about 1 tbsp EVOO.  Add onions and saute until they have become very soft. Add the leeks, scallions and roasted garlic (I let mine cool and put it through a garlic press) and saute for 5 minutes.  Add seaonings and saute another minute.  Add wine and cook until you can no longer smell any alcohol.  Add the miso broth and stir. Bring to a boil and simmer for about 10-15 minutes. Remove from heat and allow to cool a bit. Puree half the soup in a blender, or with an immersion blender. Add to leftover soup. Add additional broth or water if the soup becomes too thick. Reheat slightly and serve, preferably with a slice of warm bread.

Makes: 4-6 servings