Friday, January 25, 2008

Puree of white bean soup

I learned how to make puree soups and cream soups, so i'll begin with puree soup.



You will need:
2 cups white beans (Raw beans soaked overnight)
1/2 cup canned diced tomato
1/2 cup onion, small dice
Clove garlic, minced
Clarified butter
Jalapeno pepper, minced
3 1/2 cups chicken stock (not pictured, sorry)
Seasonings:
Pinch ground cumin
Pinch ground coriander
pinch cayenne pepper
Bay leaf
Garnish:
Avocado, large dice
Roma tomato, concasse (remember?)
Fresh cilantro, minced

Melt the clarified butter . . .













Chop the onion and sweat it in the clarified butter with the garlic.



























Do not brown! I browned a little too much here, so don't do that! The onion and garlic needs to soften, so on low heat, just lightly saute, stirring occasionally.










When the onions are soft, add the chicken stock, diced tomato, seasonings, and minced jalapeno.

Make sure you wash your hands throughly after you handle the jalapeno. If you don't, and you touch your eyes or nose, they will burn.








Bring up to a boil and down to a simmer.



























Simmer for 45 minutes to an hour, or until the beans are cooked. It will reduce a little, so if you want, you can add more chicken stock. If the beans aren't covered with liquid, definitely add stock.

You want to have enough liquid so that the beans are well covered.







In the meantime; the garnish.

Slice an avocado in half, and take out the seed.











You can slice it in the skin, which makes it really easy to cut up.












Mix it with the roma tomato concasse.













Mince the cilantro.



























Combine it all together with salt and pepper to taste.













Back to the soup:

When the beans are soft, the soup is done.













Separate the beans and the broth in a colander, and run the solids through a food processor, food mill or immersion blender.

























You want to mix it until smooth and consistent; no big chunks.












Combine it with the broth you strained off and warm to serve.












I surrounded the avocado tomato salsa with some sour cream.












2 comments:

dr jss'ka said...

2 questions.

1) why don't you puree the solids with the liquid? whenever I've made pureed soups I always do it together. Just curious.

2) Is it really worth all the time and cleanup? I'm always trying new recipes, but the prep and cleanup is such a bitch! Your thoughts?


I used one of the pencils w/erasers from sight singing to take my test yesterday. ha!

Crystal said...

What should I serve it with?

How many will it serve?

Does the salsa get ishy the second day because of the avocado?