It''s that time of year again, kiddies. Yup, up here in the beautiful (but wet) Pacific Northwest, our fleeting summer has fled. Up here, we don't tan, we rust and here is a little WD-40 for the body and soul. Stumbled over this on the web and thought it sounded simple, delicious, cheap and easy. Think I'll make it tomorrow night.
http://www.kitchendaily.com/recipe/white-bean-soup-142870/
White Bean Soup
1 hr 35 mins total
10 mins prep
Ingredients
Serves: 4
2 cans Great Northern beans
3 tablespoons olive oil
1 large onion, chopped
1 cup canned stewed tomato, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
8 garlic cloves, chopped
3 bacon slices, chopped
4 cups (or more) chicken stock
1 teaspoon fresh rosemary, chopped
1/2 cup heavy cream
grated Parmesan to finish
Directions
Heat olive oil in heavy large pot over medium-high heat. Add onion, carrots, celery, garlic and bacon and sauté until vegetables are tender, about 6 minutes.
Add beans, chicken stock, heavy cream, canned tomato, and rosemary. Bring soup to a boil. Reduce heat to medium-low; cover and simmer until beans are very tender, stirring occasionally, about 1 hour.
Add more chicken stock by 1/4 cupfuls to thin soup, if desired. Garnish with grated Parmesan.
Season soup to taste with salt and pepper.
Read more: http://www.kitchendaily.com/recipe/white-bean-soup-142870/#ixzz1ZaeM9iUk
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Saturday, October 1, 2011
Friday, June 11, 2010
Is it Spring Yet?
Sigh...
There are many things I love about the North West. The green, the water...the rain? Not so much. It seems as though it's rained every day since November. Will it stop long enough for my herb garden to sprout?
So, while I complain about the absence of dry, I think I'll snuggle up with a good book and a steaming bowl of my own soup. So much better than anything out of a can!
This is my version of Ellie Krieger's Beef Soup with Barley and Mushrooms in The Food You Crave.
1 lb chuck steak or stew meat, cut into 1\2 inch cubes
1 onion, diced
2 carrots, diced
2 stalks of celery, diced
8 oz mushrooms (I used creminis), roughly chopped
3 cloves of garlic, minced
8 c beef stock
1 15 oz can of diced tomatoes
1\2 c pearl barley
1\2 tsp dried thyme
olive oil
salt and pepper
Season meat with salt and pepper. Brown in olive oil and remove to a plate or bowl. Add another Tbs or so of olive oil and saute the onion and mushrooms for a few minutes, or until soft. Add carrots, celery and garlic and saute a few minutes more. Add tomatoes and stir to deglaze the pan. Sit in broth, barley and thyme.
Bring to a boil then cover and reduce heat to a gentle simmer. Cook until the meat and barley are tender, about an hour. Season to taste.
There are many things I love about the North West. The green, the water...the rain? Not so much. It seems as though it's rained every day since November. Will it stop long enough for my herb garden to sprout?
So, while I complain about the absence of dry, I think I'll snuggle up with a good book and a steaming bowl of my own soup. So much better than anything out of a can!
This is my version of Ellie Krieger's Beef Soup with Barley and Mushrooms in The Food You Crave.
1 lb chuck steak or stew meat, cut into 1\2 inch cubes
1 onion, diced
2 carrots, diced
2 stalks of celery, diced
8 oz mushrooms (I used creminis), roughly chopped
3 cloves of garlic, minced
8 c beef stock
1 15 oz can of diced tomatoes
1\2 c pearl barley
1\2 tsp dried thyme
olive oil
salt and pepper
Season meat with salt and pepper. Brown in olive oil and remove to a plate or bowl. Add another Tbs or so of olive oil and saute the onion and mushrooms for a few minutes, or until soft. Add carrots, celery and garlic and saute a few minutes more. Add tomatoes and stir to deglaze the pan. Sit in broth, barley and thyme.
Bring to a boil then cover and reduce heat to a gentle simmer. Cook until the meat and barley are tender, about an hour. Season to taste.
Wednesday, January 20, 2010
Turkey Soup
Okay, wazzup with the men I live with? Vegetables are anathema. Which exxplains how it is that I made a bitchin' turkey noodle soup with my turkey carcass -- and no one ate any of it except moi. After about a week, I was well sick of it despite its inherent deliciousness. Tired of looking at the pot and attempting to imagine how long it would take me, by myself, to consume a gallon of it, I decided to bundle it up and take it to my mother's house.
I got over there, soup in arm, and told her she could freeze whatever didn't get eaten right away. Then she told me that earlier this week when she went to visit my aunt Sammie, she was also gifted with leftover turkey soup. She was gracious about it, however, and pretended to be pleased.
Turkey Noodle Soup
1 turkey carcass
2 onions, chopped
2 celery ribs (include leafy ends) chopped
1 16 ounce bag of frozen peas and carrots
8 oz pasta of your choice (I'm fond of multi-hued rotini)
Fill a large pot with enough water to cover the carcass. Place over high heat. Upon boilage, reduce heat to low and simmer until the bejesus is cooked out of the meat and it falls off the bone. Turn off heat and allow to cool.
Separate bones from skin and meat. I put the skin in one pile to go in the dog's dish and dispose of the bones. Puppy girl loves me now -- at least until her next bath or manicure. Place meat back in the cooking water and bring back to a simmer.
Place onions and celery in the pot. About 15 minutes prior to serving, add pasta and peas and carrots.
Freeze leftovers.
Servings: small army
I got over there, soup in arm, and told her she could freeze whatever didn't get eaten right away. Then she told me that earlier this week when she went to visit my aunt Sammie, she was also gifted with leftover turkey soup. She was gracious about it, however, and pretended to be pleased.
Turkey Noodle Soup
1 turkey carcass
2 onions, chopped
2 celery ribs (include leafy ends) chopped
1 16 ounce bag of frozen peas and carrots
8 oz pasta of your choice (I'm fond of multi-hued rotini)
Fill a large pot with enough water to cover the carcass. Place over high heat. Upon boilage, reduce heat to low and simmer until the bejesus is cooked out of the meat and it falls off the bone. Turn off heat and allow to cool.
Separate bones from skin and meat. I put the skin in one pile to go in the dog's dish and dispose of the bones. Puppy girl loves me now -- at least until her next bath or manicure. Place meat back in the cooking water and bring back to a simmer.
Place onions and celery in the pot. About 15 minutes prior to serving, add pasta and peas and carrots.
Freeze leftovers.
Servings: small army
Subscribe to:
Posts (Atom)
