Mmmm... forums.
Chocolate and Zucchini -- now with forums!
She just got them working last week. I'm hoping they become a true resource and also give me a glimpse into the French food scene -- you know, normal foodies like me and my friends over here. I really groove on her website.
It's soup time:
4-6 cans white beans, more if yr feeding a lot of folks (I don't know the equivalent dry, I just soaked a bunch of dry beans)
2 T EVOO
an onion whose size is determined by the amount of beans
1-2 stalks celery
generous pinch ground rosemary
a large handful of sundried tomatoes
salt & pepper to taste
If you're using dry beans, pick out the rocks, rinse, and soak in cold water (covering beans by 2") overnight. Next morning, drain, cover with new water (again, leaving 2" of water over beans), bring to a boil, skim off foam, cover, and cook at a low boil for an hour or so. Then proceed with recipe.
If you're using canned beans, drain and rinse. Take half the beans and puree in food processor or blender (or mash by hand) then add puree and whole beans to large pot. Add enough water to make desired consistency -- super soupy or maybe stewy! Sautee celery and onions in EVOO; halfway to tender, add rosemary. While you're doing this you can soak the sun-dried tomatoes in hot water; when the tomatoes are soft (about 10 minutes), chop and add to pot. Follow with now-tender sauteed vegetables. Stir together, add salt and pepper to taste, and allow to simmer merrily over medium heat for 40 minutes or so, until the soup turns pinky orange and the flavors meld. I actually have this soup on the stove right now; we had some for lunch and it'll be available for dinner, too.
It's simple fare, very good with a baguette and some goat cheese. The cafe down the street features two off-the-cuff -- never from a recipe -- soups every day, and I beg the kids who make the soups to at least verbally hip me how they make them. This is one of their soups as retold to me by Amy. Thanks, Amy!
She just got them working last week. I'm hoping they become a true resource and also give me a glimpse into the French food scene -- you know, normal foodies like me and my friends over here. I really groove on her website.
It's soup time:
4-6 cans white beans, more if yr feeding a lot of folks (I don't know the equivalent dry, I just soaked a bunch of dry beans)
2 T EVOO
an onion whose size is determined by the amount of beans
1-2 stalks celery
generous pinch ground rosemary
a large handful of sundried tomatoes
salt & pepper to taste
If you're using dry beans, pick out the rocks, rinse, and soak in cold water (covering beans by 2") overnight. Next morning, drain, cover with new water (again, leaving 2" of water over beans), bring to a boil, skim off foam, cover, and cook at a low boil for an hour or so. Then proceed with recipe.
If you're using canned beans, drain and rinse. Take half the beans and puree in food processor or blender (or mash by hand) then add puree and whole beans to large pot. Add enough water to make desired consistency -- super soupy or maybe stewy! Sautee celery and onions in EVOO; halfway to tender, add rosemary. While you're doing this you can soak the sun-dried tomatoes in hot water; when the tomatoes are soft (about 10 minutes), chop and add to pot. Follow with now-tender sauteed vegetables. Stir together, add salt and pepper to taste, and allow to simmer merrily over medium heat for 40 minutes or so, until the soup turns pinky orange and the flavors meld. I actually have this soup on the stove right now; we had some for lunch and it'll be available for dinner, too.
It's simple fare, very good with a baguette and some goat cheese. The cafe down the street features two off-the-cuff -- never from a recipe -- soups every day, and I beg the kids who make the soups to at least verbally hip me how they make them. This is one of their soups as retold to me by Amy. Thanks, Amy!