Jo's baked garlic soup

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
2 c Diced fresh tomatoes
15 oz Garbanzo beans, undrained
4 Or 5 summer squash, sliced
2 lg Onions, sliced
1/2 Green pepper, diced in cups
-dry white wine
4 Or 5 cloves fresh garlic,
-minced
1 Bay leaf
2 ts Salt
1 ts Basil
1 Bay leaf
1 1/4 c Grated Monterey Jack cheese
1 c Grated Romano cheese
1 1/4 c Heavy cream or whipping
-cream

Finalist in 1980 Recipe Contest: JO STALLARD, Pacific Grove, CA.

"I'll never live this down;' teased grandmotherly Jo Stallard as she
was crowned with a tiara of fresh garlic and draped in garlic
wreaths. A vegetarian, Jo has turned her cooking talents to adapting
recipes for meatless cooking. This delicious soup has always been a
winner with her friends, she says, and so it was, too, with the 1980
Great Garlic Cook-off celebrity judges.

Generously butter inside of 3-quart baking dish. Combine all
ingredients, except cheese and cream, in dish. Cover and bake for 1
hour at 375 degrees. Stir in cheeses and cream, lower heat to 325
degrees and bake 10 to 15 minutes longer. Do not allow to boil.
Mmmmm- GOOD! Serves 4 to 6.

From "The Complete Garlic Lovers' Cookbook", compiled by The Gilroy
Garlic Festival Association, Celestial Arts, Berkeley, 1987. ISBN
0-89087-503-0

Posted by Stephen Ceideburg