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Pat NoCal--Hope you're ok--the flooding sounds terrible!!
- Thread starter monj
- Start date
It's quite the storm we're
getting right now though nothing at all compared to what you all endured a few weeks ago. So glad I had several hours to spend yesterday making soups to get us through the wet week ahead.
Wishing you safe travels tomorrow to California. Bring your umbrella, and maybe a backup one. smileys/wink.gif
getting right now though nothing at all compared to what you all endured a few weeks ago. So glad I had several hours to spend yesterday making soups to get us through the wet week ahead.
Wishing you safe travels tomorrow to California. Bring your umbrella, and maybe a backup one. smileys/wink.gif
Thanks, Lisa. Made Rec: "La Ribollita" - Tuscan Bean Soup Au Gratin
Charlie shared this Emeril Lagasse recipe a while back. He mentioned that it's rich and that he sometimes cuts back on the oil. I actually ended up not doing the extra oil treatment. Good soup. Next time I'll cut back on the rosemary too. The rosemary I'm growing seems to be very strong and I found it to be more prominent than I would like. Will definitely make the soup more often....good stuff.
La Ribollita" - Tuscan Bean Soup Au Gratin
2 tablespoons olive oil -- plus
3/4 cup olive oil
2 tablespoons chopped garlic
2 cups minced onions
1 carrot -- finely chopped
1 celery stalk -- finely chopped
1 cup finely chopped leeks -- white part only
1 hot chili pepper -- stemmed and minced
8 ounces ham hocks -- about 2 medium (Pat's note: used ham shanks)
1 pound white beans -- soaked overnight and drained (Pat's note: used cannellini beans)
2 tablespoons finely chopped rosemary
3 sprigs fresh thyme
2 bay leaves
10 cups chicken stock
2 garlic cloves -- crushed
1 teaspoon chopped fresh thyme
8 slices Italian bread -- toasted
1 cup grated Parmesan cheese
1 small onion -- thinly sliced
Garnish: Chopped fresh parsley
Preheat the oven to 375 degrees F. In a gallon stock pot, heat 2 tablespoons olive oil. When the oil is hot, add the garlic, onions, carrots, celery, leeks and pepper. Saute for 2 minutes. Season with salt and pepper. Add the ham hocks and saute for 1 minute. Add the beans, rosemary, thyme sprigs and bay leaves. Stir in the chicken stock and bring up to a boil. Reduce to a simmer and cook for about 2 hours or until the beans are tender. Remove the ham hocks, thyme sprigs, and bay leaves. Using a hand held-blender, puree half of the bean mixture. Pick the meat from the ham hock and return the meat to the bean mixture. Season the beans with salt and pepper. In a saute pan, heat the remaining olive oil. Add the crushed garlic cloves and chopped thyme and simmer for 1 minute to infuse the oil. Remove the pan from the heat and discard the garlic cloves. Stir half of the olive oil mixture into the bean mixture. Line a fireproof tureen with the toasted bread slices. Sprinkle the bread with half of the cheese. Ladle the bean mixture over the toasted bread. Cover the bean mixture with the onion slices, the remaining infused olive oil and cheese. Place the tureen in the oven and cook for 30 minutes. Remove from the oven and serve. Garnish with chopped parsley.
Yield: 8 servings
Source: Charlie, from
http://www.foodnetwork.com/recipes/emeril-lagasse/tuscan-bean-soup-au-gratin-la-ribollita-recipe/index.html
http://www.foodnetwork.com/recipes/emeril-lagasse/tuscan-bean-soup-au-gratin-la-ribollita-recipe/index.html
Charlie shared this Emeril Lagasse recipe a while back. He mentioned that it's rich and that he sometimes cuts back on the oil. I actually ended up not doing the extra oil treatment. Good soup. Next time I'll cut back on the rosemary too. The rosemary I'm growing seems to be very strong and I found it to be more prominent than I would like. Will definitely make the soup more often....good stuff.
La Ribollita" - Tuscan Bean Soup Au Gratin
2 tablespoons olive oil -- plus
3/4 cup olive oil
2 tablespoons chopped garlic
2 cups minced onions
1 carrot -- finely chopped
1 celery stalk -- finely chopped
1 cup finely chopped leeks -- white part only
1 hot chili pepper -- stemmed and minced
8 ounces ham hocks -- about 2 medium (Pat's note: used ham shanks)
1 pound white beans -- soaked overnight and drained (Pat's note: used cannellini beans)
2 tablespoons finely chopped rosemary
3 sprigs fresh thyme
2 bay leaves
10 cups chicken stock
2 garlic cloves -- crushed
1 teaspoon chopped fresh thyme
8 slices Italian bread -- toasted
1 cup grated Parmesan cheese
1 small onion -- thinly sliced
Garnish: Chopped fresh parsley
Preheat the oven to 375 degrees F. In a gallon stock pot, heat 2 tablespoons olive oil. When the oil is hot, add the garlic, onions, carrots, celery, leeks and pepper. Saute for 2 minutes. Season with salt and pepper. Add the ham hocks and saute for 1 minute. Add the beans, rosemary, thyme sprigs and bay leaves. Stir in the chicken stock and bring up to a boil. Reduce to a simmer and cook for about 2 hours or until the beans are tender. Remove the ham hocks, thyme sprigs, and bay leaves. Using a hand held-blender, puree half of the bean mixture. Pick the meat from the ham hock and return the meat to the bean mixture. Season the beans with salt and pepper. In a saute pan, heat the remaining olive oil. Add the crushed garlic cloves and chopped thyme and simmer for 1 minute to infuse the oil. Remove the pan from the heat and discard the garlic cloves. Stir half of the olive oil mixture into the bean mixture. Line a fireproof tureen with the toasted bread slices. Sprinkle the bread with half of the cheese. Ladle the bean mixture over the toasted bread. Cover the bean mixture with the onion slices, the remaining infused olive oil and cheese. Place the tureen in the oven and cook for 30 minutes. Remove from the oven and serve. Garnish with chopped parsley.
Yield: 8 servings
Source: Charlie, from
http://www.foodnetwork.com/recipes/emeril-lagasse/tuscan-bean-soup-au-gratin-la-ribollita-recipe/index.html
http://www.foodnetwork.com/recipes/emeril-lagasse/tuscan-bean-soup-au-gratin-la-ribollita-recipe/index.html
And Rec: Black Lentil Soup
I highly adapted this recipe, making it more from memory, having read it online the day before, as my computer was having issues at the time and I couldn't print off the recipe. So, I can't really vouch for the recipe as it's printed here but will try it again this way and see how it is. In my version, I added some red lentils too and increased the spices to please my tastes at the moment. Didn't add the butter at the end, nor think it needs it. I was going for more of a stew-like consistency so I might start with less vegetable stock or broth next time and add more if it needs it.
Black Lentil Soup
1 cup black lentils (6 ounces)
2 cardamom pods
One 1-inch piece of fresh ginger, peeled and thinly sliced, plus 2 tablespoons minced ginger
5 tablespoons unsalted butter
1 onion cut into 1/2-inch dice
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garam masala
2 quarts vegetable stock or low-sodium broth
1 cup canned crushed tomatoes
Salt
In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.
Melt 3 tablespoons of the butter in the pot. Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Reduce the heat to low. Add the coriander, cumin, cayenne and garam masala and cook, stirring, until fragrant, 4 minutes.
Add the stock, tomatoes and lentils to the pot and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour. Stir in the remaining 2 tablespoons of butter and season with salt. Ladle into bowls and serve.
Source: Rajat Parr, Food and Wine Magazine http://www.foodandwine.com/recipes/black-lentil-soup
Serves 4
http://www.foodandwine.com/recipes/black-lentil-soup
I highly adapted this recipe, making it more from memory, having read it online the day before, as my computer was having issues at the time and I couldn't print off the recipe. So, I can't really vouch for the recipe as it's printed here but will try it again this way and see how it is. In my version, I added some red lentils too and increased the spices to please my tastes at the moment. Didn't add the butter at the end, nor think it needs it. I was going for more of a stew-like consistency so I might start with less vegetable stock or broth next time and add more if it needs it.
Black Lentil Soup
1 cup black lentils (6 ounces)
2 cardamom pods
One 1-inch piece of fresh ginger, peeled and thinly sliced, plus 2 tablespoons minced ginger
5 tablespoons unsalted butter
1 onion cut into 1/2-inch dice
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garam masala
2 quarts vegetable stock or low-sodium broth
1 cup canned crushed tomatoes
Salt
In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.
Melt 3 tablespoons of the butter in the pot. Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Reduce the heat to low. Add the coriander, cumin, cayenne and garam masala and cook, stirring, until fragrant, 4 minutes.
Add the stock, tomatoes and lentils to the pot and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour. Stir in the remaining 2 tablespoons of butter and season with salt. Ladle into bowls and serve.
Source: Rajat Parr, Food and Wine Magazine http://www.foodandwine.com/recipes/black-lentil-soup
Serves 4
http://www.foodandwine.com/recipes/black-lentil-soup