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.

4 bulbs (heads) garlic, broken apart into cloves
2 tbsp sunflower or olive oil
2 cups dry white wine or vegetable or chicken broth
2 cans (19 ounces each) white beans, drained
10 sprigs thyme or sage, tied together with kitchen twine
1 tbsp freshly squeezed lemon juice
½ tsp freshly ground white or black pepper
2 tbsp chopped fresh parsley or mint

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