By David Cohlmeyer
Makes 4 servings
Most of the world’s white beans come from Ontario. I like to create ways to use more of them at home. Since I no longer need to hide garlic from my family and guests, I can show it off. But if someone is still afraid of garlic, you can blend it away.
Bring a saucepan containing a cup of water to a boil. Blanch the garlic cloves in the boiling water for about a minute. Immerse the garlic in ice water to refresh; drain well. Slip the skins off the garlic cloves. Cut the garlic into small chunks.
In a medium skillet, heat the oil over low heat. Stir in the garlic, cover the pan, and roast until well browned, about 30 minutes. In a small stockpot, add the wine, beans and thyme. Bring to a boil, reduce the heat, and simmer slowly for 20 minutes. Turn off the heat and remove the herb sprigs. Blend the soup with an immersion blender. Stir in the lemon juice, pepper, roasted garlic and roasting oil.
(Blend it again – if you must.) The soup tastes best when refrigerated
for up to 24 hours before serving. Reheat the soup and
garnish with the chopped parsley. After enjoying this, you may retire
to the sauna