We have been experiencing some major fires here in Washington. I woke up the other morning thinking we were seeing some September fog only it turned out to be smoke. The sky has been yellow and very disconcerting. It makes it hard to breathe and see. The weather has been very warm as well. I hate to whine (no I don’t), but I’m ready for soup season. Fall starts in 3 weeks and I have new soup recipes. It was always this way when I was in school. You prayed for sun all summer and then when school started, the temperature soared. What to do, what to do!
I love bean soup. My mom made it all the time when I was growing up. I don’t remember rosemary being a key ingredient, but I love me my rosemary. This one is creamy and satisfying. I will definitely put it on my rotation. The sous chef and I are making it again today. It’s mom’s recipe with a few interesting additions.
2 tablespoons extra-virgin olive oil
1 medium onion, chopped (about 2/3 cup)
1 garlic clove, minced
1/8 to 1/4 teaspoons crushed red pepper flakes, depending on preferred spice level
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 cans cannellini beans (white kidney beans), drained and rinsed or 3 cups home cooked beans
4 cups chicken or vegetable stock
Salt and fresh ground black pepper
2 to 4 tablespoons cream
Baguette, sliced and toasted for serving
DIRECTIONS
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the garlic, red pepper flakes and rosemary then cook for 1 minute.
Add the beans, chicken stock, 1/2 teaspoon of salt and a 1/4 teaspoon of black pepper then bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 10 minutes.
Remove the pot from the heat and use an immersion blender to blend until smooth (or use regular blender). Taste the soup and adjust with more salt and/or pepper. For a creamier soup, stir in a little cream or non-dairy milk.
* From the Recipe Box:
Sorry for the horrible picture quality.
If you can’t have summer, let’s have soup!
I love my immersion blender, but I don’t think I’d use it next time. I like the beans.
Sous-chef has suddenly turned into a crushed red pepper freak. The first picture is pre immersion blender. The second picture is after we tried cooling it down with half and half and sour cream. Cow-a-bunga it was spicy! We’re going to add a little bacon just for shits and giggles.
and remember: If my strength intimidates you, I hope you realize that’s a weakness of yours not mine. Big kiss, Lynn
From the Recipe Box 