Hi all, putting this up as our scheduled writer seems to be MIA. No worries, treat this as our usual open thread and I’ll unpublish should the scheduled post show up.
This is a quick and simple soup that is dairy-free and can be made vegetarian easily!
The recipe is based on one from Cook’s Illustrated (the recipe is currently behind their paywall here: www.cooksillustrated.com/...)
creamy white bean soup with pesto
Ingredients:
- 2 tbsp olive oil
- ½ cup chopped onion
- 1 small celery rib, chopped fine
- 3 sprigs fresh thyme
- 2 garlic cloves, sliced
- pinch cayenne pepper
- 2 15 oz cans Great Northern beans (do not drain!)
- 2 tbsp grated Parmesan cheese
- 2 cups chicken (or vegetable) broth, divided
- 2 tbsp unsalted butter
- ½ tsp lemon juice
FOR THE SOUP: Heat oil in large saucepan over medium heat until shimmering. Add onion and celery and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add thyme sprigs, garlic, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add beans and their liquid and stir to combine. Reduce heat to medium-low, cover, and cook, stirring occasionally, until beans are heated through and just starting to break down, 6 to 8 minutes. Remove saucepan from heat and discard thyme sprigs.
Process bean mixture and Parmesan in blender on low speed until thick, smooth puree forms, about 2 minutes. With blender running, add 1 cup broth and butter. Increase speed to high and continue to process until butter is incorporated and mixture is pourable, about 1 minute longer.
Return soup to clean saucepan and whisk in remaining 1 cup broth. Cover and bring to simmer over medium heat, adjusting consistency with up to 1 cup hot water as needed. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste.
Serve with a dollop of homemade pesto and some crusty bread.
What’s for dinner at your place tonight? Share your recipes, tips, questions etc. with us!
Sunday, Oct 18, 2020 · 5:08:02 PM +00:00
·
ninkasi23
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esquimaux |
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