White Bean Soup With Porcini Mushrooms-martha Stewart Liv Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried canned or Great Northern beans,
1 tbsp: Plus 1 t fruity olive oil,
1: Carrot, peeled and finely chopped
1: Red onion, peeled and finely chopped
1/2 Rib: celery, finely chopped
1/2 tsp: Salt or to taste,
2 tsp: Finely chopped garlic,
Bouquet garni, made with 1 bay leaf, 4 sprigs flat leaf parsley, and 1 large sage sprig tied in cheesecloth
1/2 ounce: Dried porcini mushrooms, rinsed well
3/4 cup: Water,
Freshly ground pepper,
4 tsp: Finely chopped flat-leaf parsley,
1 tsp: Finely chopped fresh sage,
Directions:
1. Pick through beans and rinse. Place in a lidded container with water to
cover by several inches; refrigerate overnight.
2. Heat 1 T of the oil in a heavy-bottomed 3-quart saucepan. Add carrot,
onion, celery, and salt, and cook over medium-low heat, stirring often,
until soft and translucent, about 20 minutes. Add garlic; cook for 1 minute
longer.
3. Add beans, bouquet garni, porcini, and water. Bring to a boil, cover,
and cook over low heat until beans are completely tender, about 1 hour,
adding salt and pepper to taste after 30 minutes. Remove bouquet garni;
puree soup in a blender or food processor. Adjust seasonings.
4. Garnish with chopped parsley and sage and drizzle with remaining olive
oil.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #037 by John Merkel on
Feb 4, 1997.
Source from luhu.jp
cover by several inches; refrigerate overnight.
2. Heat 1 T of the oil in a heavy-bottomed 3-quart saucepan. Add carrot,
onion, celery, and salt, and cook over medium-low heat, stirring often,
until soft and translucent, about 20 minutes. Add garlic; cook for 1 minute
longer.
3. Add beans, bouquet garni, porcini, and water. Bring to a boil, cover,
and cook over low heat until beans are completely tender, about 1 hour,
adding salt and pepper to taste after 30 minutes. Remove bouquet garni;
puree soup in a blender or food processor. Adjust seasonings.
4. Garnish with chopped parsley and sage and drizzle with remaining olive
oil.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #037 by John Merkel
Feb 4, 1997.
Source from luhu.jp