One Soup~ Four Wines - Part 1 Recipe
Yield: 1 InfoRecipe by luhu.jp
Ingredients:
by Josh Eisen,
Directions:
: An Experiment Illustrating the Logic Behind Matching Food and Wine
The Recipes:
White Bean Soup
:1 1/2 c dried white beans
: -soaked 8 hours
: -or overnight
: -drained and rinsed
:4 c water
:4 md garlic clove(s), peeled
:1 lg sprig rosemary
: salt and pepper to taste
Put beans in large heavy pot and cover with 4 cups cold water. Add
garlic and rosemary sprig. Gently simmer, covered, for an hour, or
until beans are tender. Remove the rosemary sprig. If you like, pur
e
1 or 2 cups of the beans and add it back to the soup. Add salt and
pepper to taste. Yield: 6 cups
Infused Olive Oil
:1/4 c olive oil
:1 tb minced garlic
:1 tb minced sage
:1 tb minced rosemary
:2 tb minced flat-leaf parsley
:1/4 c extra-virgin olive oil
: salt and pepper to taste
In a small pot, heat the regular olive oil. Add the garlic and herbs.
When the oil begins to sizzle, turn off the heat and let it sit; the
herbs will have turned bright green. Allow th oil to cool a bit and
add the extra-virgin olive oil. Stir and add salt and pepper to
taste. The mixture should be heavily seasoned, as a small amount will
flavor each bowl of soup. Yield: 2/3 cup
Sofregit
:1/3 c extra-virgin olive oil
:1 c chopped onion
:1 tb minced garlic
:1 c plum tomatoes, peeled
: -seeded and chopped
: -(fresh or canned)
:1 tb minced flat-leaf parsley
:1 tb minced sage
: salt and pepper to taste
Heat a heavy saut
pan and pour in the olive oil. When the oil is
hot, add the onions and cook over low heat until they turn soft and
golden brown, about 20 minutes. Stir in the garlic and cook until it
begin to color slightly, about 5 minutes. Add the tomatoes and cook
slowly until they begin to blend with the onions, about 20 minutes.
Add the parsley and sage and cook for another 10 minutes. Add salt
and pepper to taste. Yield: 1 1/4 cups
Source from luhu.jp
The Recipes:
White Bean Soup
:1 1/2 c dried white beans
: -soaked 8 hours
: -or overnight
: -drained and rinsed
:4 c water
:4 md garlic clove(s), peeled
:1 lg sprig rosemary
: salt and pepper to taste
Put beans in large heavy pot and cover with 4 cups cold water. Add
garlic and rosemary sprig. Gently simmer, covered, for an hour, or
until beans are tender. Remove the rosemary sprig. If you like, pur
e
1 or 2 cups of the beans and add it back to the soup. Add salt and
pepper to taste. Yield: 6 cups
Infused Olive Oil
:1/4 c olive oil
:1 tb minced garlic
:1 tb minced sage
:1 tb minced rosemary
:2 tb minced flat-leaf parsley
:1/4 c extra-virgin olive oil
: salt and pepper to taste
In a small pot, heat the regular olive oil. Add the garlic and herbs.
When the oil begins to sizzle, turn off the heat and let it sit; the
herbs will have turned bright green. Allow th oil to cool a bit and
add the extra-virgin olive oil. Stir and add salt and pepper to
taste. The mixture should be heavily seasoned, as a small amount will
flavor each bowl of soup. Yield: 2/3 cup
Sofregit
:1/3 c extra-virgin olive oil
:1 c chopped onion
:1 tb minced garlic
:1 c plum tomatoes, peeled
: -seeded and chopped
: -(fresh or canned)
:1 tb minced flat-leaf parsley
:1 tb minced sage
: salt and pepper to taste
Heat a heavy saut
pan and pour in the olive oil. When the oil is
hot, add the onions and cook over low heat until they turn soft and
golden brown, about 20 minutes. Stir in the garlic and cook until it
begin to color slightly, about 5 minutes. Add the tomatoes and cook
slowly until they begin to blend with the onions, about 20 minutes.
Add the parsley and sage and cook for another 10 minutes. Add salt
and pepper to taste. Yield: 1 1/4 cups
Source from luhu.jp