What's more perfect than soup?
I'm not too much of a cook, but I love to make soup. Here's the latest: White Bean Soup from Epicurious. This was quick in comparison to some soups I've made and very easy. I didn't follow the recipe too exactly (who needs to? it's soup) as I didn't have celery or bacon and can't be bothered to measure ingredients. And it's a little thin; next time I'll cut back on the chicken stock. But it's damn tasty, especially with a nice drizzle of truffle oil. (Make sure you blend, baby, blend!)
WHITE BEAN SOUP
2 cups dried Great Northern beans
3 tablespoons olive oil
1 large onion, chopped
1 cup chopped leek (white and pale green parts only)
1 large tomato, seeded, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
8 garlic cloves, chopped
3 bacon slices, chopped
10 1/2 cups (or more) chicken stock or canned low-salt chicken broth
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 cup whipping cream
White truffle oil (optional)
Place beans in heavy large pot. Add enough water to cover beans by 2 inches. Soak overnight. Drain beans.
Heat olive oil in heavy large pot over medium-high heat. Add onion, leek, tomato, carrots, celery, garlic and bacon and sauté until vegetables are tender, about 6 minutes. Add beans, 10 1/2 cups chicken stock, chopped thyme and rosemary. Bring soup to boil. Reduce heat to medium-low; cover and simmer until beans are very tender, stirring occasionally, about 1 hour.
Working in batches, puree soup in blender until smooth. Return soup to pot. Add 1/2 cup whipping cream. Add more chicken stock by 1/4 cupfuls to thin soup, if desired. Season soup to taste with salt and pepper. Ladle soup into 8 bowls. Lightly drizzle top of each with white truffle oil, if desired.
Bon Appétit
March 2000
WHITE BEAN SOUP
2 cups dried Great Northern beans
3 tablespoons olive oil
1 large onion, chopped
1 cup chopped leek (white and pale green parts only)
1 large tomato, seeded, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
8 garlic cloves, chopped
3 bacon slices, chopped
10 1/2 cups (or more) chicken stock or canned low-salt chicken broth
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 cup whipping cream
White truffle oil (optional)
Place beans in heavy large pot. Add enough water to cover beans by 2 inches. Soak overnight. Drain beans.
Heat olive oil in heavy large pot over medium-high heat. Add onion, leek, tomato, carrots, celery, garlic and bacon and sauté until vegetables are tender, about 6 minutes. Add beans, 10 1/2 cups chicken stock, chopped thyme and rosemary. Bring soup to boil. Reduce heat to medium-low; cover and simmer until beans are very tender, stirring occasionally, about 1 hour.
Working in batches, puree soup in blender until smooth. Return soup to pot. Add 1/2 cup whipping cream. Add more chicken stock by 1/4 cupfuls to thin soup, if desired. Season soup to taste with salt and pepper. Ladle soup into 8 bowls. Lightly drizzle top of each with white truffle oil, if desired.
Bon Appétit
March 2000
posted by TessaJ at 4:19 PM
5 Comments:
I think it would have been even better with bacon (most things are, aren't they?)
I halved the recipe and it made enough for three good-sized servings.
Feeling any better today?
That soup sounds delicious. I'm going to try it with veggie broth.
Feeling a lot more drippy today and stiff (I hate trying to sleep with a cold). But I'm going to lunch and a movie, so will be taking it easy this afternoon.
I was going to say that I think it's easily fixable for a veggie (I have a great white bean/couscous soup that I should share with you).
This sounds sensational. Thanks for the recipe.
Now it's onto the next soup (I have one serving left in the freezer, but want to try something new).
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