Monday, December 27, 2021

Potato, Cauliflower and White Bean Soup

 The simplest of all recipes really!


INGREDIENTS (round 1)

1 lb potatoes
1 lb cauliflower
2 cans white bean (15.5 oz)
3.5 c vegetable broth
2 tbsp dry white wine
3 tbsp unsalted butter
1 small yellow onion (minced)
3 cloves of garlic (minced)
1 tsp (heaping) fresh Thyme leaves
.5 tsp black pepper (freshly ground, of course)
kosher salt to taste

Saute garlic and onions in butter for about a minute, then add rest of ingredients and bring to a boil.  Boil on medium heat for about 20 minutes, then down to a simmer for an hour covered.  Remove from heat and let sit about 5 minutes then puree contents in a blender, and return to pot.

INGREDIENTS (round 2)

8 oz sour cream
1 tsp fresh lemon juice (1/2 a lemon)
1 tsp (heaping) fresh chives (chopped)

Stir in the sour cream, followed by the lemon juice and chives.

Voila!  Great for a vegetarian, but I could easily see garnishing it with bacon (diced).  I simply swirled in a little more sour cream and a sprig of chive.  Worked well for me.  This is adapted from a recipe recently published in the NYTimes, my cooking Bible.



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