San Francisco was a short, sweet, delicious trip. Our hosts shared my usual priorities, and the weather was flawless, so we split our time between making food-related pilgrimages around the city and enjoying the sun. Fortunately or unfortunately, our trip more or less started at Mijita on Wednesday, where a juicy pork taco loaded with cilantro and onion competed for attention with my husband’s fish taco and my brother’s queso fundido. In my haste and excitement to taste everything on the table, I chugged my too-hot Mexican hot chocolate and scorched about 90% of the inside surfaces of my mouth, so the rest of the trip, though enjoyable in all its Thanksgivingness, was a little (literally) tasteless. I can tell you that by texture, the turkey was cooked perfectly, and the soup was gorgeously smooth, but I didn’t really taste either. Drinking can be dangerous that way, I guess.
By the time my plane touched down yesterday, the blisters had stopped burning, but my mouth is still in general malaise. Last night I only tasted a little of my Indian food (finally, finally, a decent experience at The Kabab House, down the street), and still today, I find myself craving silken, calming textures.
Roasted Garlic and White Bean Soup (PDF)
Recipe 328 of 365
Serve the soup marked with cream or a swirl of olive oil, with good, crusty bread for dipping.
TIME: 20 minutes active time
MAKES: 4 to 6 servings
1 medium head garlic
1 teaspoon plus 1 tablespoon extra virgin olive oil
1 small yellow onion, finely chopped
Salt and freshly ground pepper
2 (15-ounce) cans white beans, rinsed and drained
6” sprig rosemary
3 cups chicken or vegetable stock
Preheat the oven to 400 degrees. Cut the top 3/4” off the pointy end of the garlic, and discard the point.
Place the garlic in a square of foil, drizzle the cut ends with 1 teaspoon of the olive oil, and fold the foil over to seal the garlic in. Roast for 30 to 45 minutes, or until the garlic is soft.
When the garlic is done, heat a soup pot over medium heat. When hot, add the remaining tablespoon of olive oil, then the onion, and season with salt and pepper. Cook and stir for 10 minutes, until the onions are soft. Squeeze the garlic cloves out of the husk, and add them to the onions, along with the remaining ingredients. Season with salt and pepper, increase heat, and simmer soup 10 minutes.
Remove the soup from the heat and let sit for a few minutes. Remove the rosemary sprig, and puree the soup, either in batches in a blender or food processor, or using an immersion blender. Return pureed soup to the pot, season with salt and pepper to taste, and serve hot.