The other day I had a craving for Tobold Hornblower's Shire Soup. A friend of mine made this for a Lord of the Rings party several years ago, and now it's definitely a favorite. I thought ya'll might enjoy a new soup recipe during these last few cold, snowy weeks.
Be forewarned; the recipe doesn't make very much! So here is the original recipe, followed by how I make it. ;)
2 cloves garlic
2 cans garbanzo beans - drained but save the liquid
1 cup fresh baby spinach leaves (shredded)
1/8 stick butter
1/2 cup water
1/2 cup grated cheese
Pepper/salt (to taste)
Handful of capers (if wanted) (I've never used capers)
In deep frying pan fry up olive oil, garlic, and onion. Add garbanzo beans (not the liquid). Heat for an additional 5-7 minutes.
Shred up baby spinach leaves; add to pan. Add 1/8 stick of butter. Once butter is melted, add the 2 cans of bean liquid and 1/2 cup water. Heat a few minutes and add cheese. (If using capers, add now)
Bring to a boil while stirring intermittently. Let simmer 5 minutes.
What I do:
Follow directions, but I use 4 cloves of fresh garlic and 2 medium sized onions. 3 cans of garbanzo beans, and MAKE SURE YOU SAVE THE LIQUID! I've forgotten a couple times, and it's so much better with it.
I love spinach. I eat it right out of the bag. So I use a lot of it in this soup. As they say "more is better!" But I'm a caveman cook, so don't ask me exactly how much... That would depend on how much I have available!
I use about 3 tablespoons of butter and 1 cup water with the 3 cans of bean juice.
The garbanzo beans, spinach, and cheese really make this soup. So, as with the spinach, I also go a little crazy with the cheese, using at least 3 or 4 cups.
And you end up with this delightfulness;
Hope you enjoy this recipe as much as I do! It's pretty quick and easy, and absolutely delicious! With a name like "Hobbit Soup" it has to taste great, right?