The simplest of all recipes really!
INGREDIENTS (round 1)
1 lb potatoes1 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.
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 cream1 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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