Guest guest Posted January 8, 2002 Report Share Posted January 8, 2002 ROASTED GARLIC AND ONION SOUP Serves: 6 - 7 ounces garlic (about 2 heads), separated into cloves, peeled - 1 pound white onions (about 2 onions), peeled, cut into 8 chunks - 1 pounds leeks (2 to 3 leeks), cleaned, trimmed of dark green ends, quartered - 2 large sprigs oregano - 2 cups chicken-style broth - 1 cup rich soy milk - 1 teaspoon salt DIRECTIONS Preheat the oven to 350 degrees F. Place the garlic, onions, and leeks in a single layer in a baking dish and top with oregano. Pour in the broth. Cover with aluminum foil and bake for 1 hour. Stem the oregano. In 2 batches, transfer the leaves and the remaining contents of the baking dish to a blender or food processor and puree until smooth. Transfer to a medium saucepan over medium-low heat. Add the soy milk and salt. Cook for 3 to 4 minutes to heat through, taking care not to boil. <)))>< Christian Vegan Cooking http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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