Garlic And Bean Soup

• 3 bulbs garlic
• 1 tbsp olive oil
• 2 None carrots, chopped, to serve
• 2 stalks celery, trimmed, sliced
• 1 None leek, trimmed, washed, sliced
• 4 cups chicken stock
• 2 None potatoes, peeled, diced
• 2/3 lb lima beans, drained
• None None Croutons
• 1/2 None baguette, cut into 1/3 inch slices
• None None olive oil
• 3 oz Gruyere cheese, grated
• 1 tsp paprika
• 1/3 cup fresh chives, snipped

1. Preheat oven to 350u0b0F. Drizzle garlic bulbs with oil and bake for 15-20 mins, until tender.
2. Meanwhile, melt butter in a large saucepan over medium heat. Saute carrots, celery and leek, stirring, for 10-15 mins, until tender and beginning to caramelize. Add stock and 2 cups water. Cover and bring to a boil. Reduce heat and simmer gently for 25-30 mins.
3. Squeeze roasted garlic from skins into soup. Add potatoes and cook over medium heat for 5-10 mins, until potatoes are tender. Add lima beans and puree soup until smooth. Season.
4. For croutons, preheat broiler. Drizzle bread with olive oil. Broil for 2-3 mins, until lightly golden. Sprinkle with cheese and paprika and broil for 2-3 mins, until cheese melts.
5. Sprinkle soup with chives and serve topped with croutons.

garlic, olive oil, carrots, stalks celery, chicken stock, potatoes, beans, croutons, baguette, olive oil, gruyuere cheese, paprika, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/25802 (may not work)