Inspired by Spring Produce, part 4
This soup is very lovagey (if you go for all the recommended ingredients), but it's nice for something different. If you don't have or want some of the ingredients, you'll be pleased with the more commonly found options and still get a satisfying soup. I'm sorry there's no picture - I took some, but they seem to have disappeared.
1 large or 2 medium onions, chopped
2 tbsp olive oil
2 new/green garlics, chopped or 6-8 cloves garlic, minced
4 1/2 cups white beans (cannellini, navy or Great Northern)
4 cups vegetable stock or filtered water
1 bunch lovage (to make 2 cups lightly packed leaves and 3/4 cup chopped stems) OR 2 cups flat parsley leaves and 2 stalks celery, chopped
1 1/2 tsp. dried rosemary (or 2 tsp fresh)
1 1/2 tsp. sea salt
freshly ground black pepper, to taste
Allow the onions to caramelize a bit in the olive oil over medium-low heat for about 15-20 minutes, stirring every so often to prevent sticking. Add the green garlic, saute over medium heat for 5 minutes more, then add the beans, stock (or water) and lovage stems only (or celery). Cover, and cook for 5 minutes before grabbing your handblender and pureeing to desired texture (or whirling in batches in a food processor or blender). Stir in the lovage (or parsley) leaves, rosemary, salt and pepper, cover and cook for a final 5 minutes before serving.
Makes about 6 servings.