Monday, October 03, 2016

Moroccan Bean & Vegetable Soup!


2 cans (15.5 oz.) Cannellini Beans (Goya)
2 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, cleaned and sliced
1 large onion, chopped
2 stalks celery, chopped
2 medium or large carrots, peeled and diced
2 medium turnips, peeled and diced
1 large Yukon Golden potato (about 4 ounces), peeled and diced
2 quarts chicken stock
 Salt to taste
 A bouquet garni made with a couple of sprigs of parsley, a bay leaf and several sprigs of cilantro
½ teaspoon ground white pepper
½ teaspoon dried oregano
1 tablespoon finely chopped fresh parsley
1 teaspoon turmeric

Based on a recipe from the New York Times Food section.

I started with the stock and beans, half the onion and half the potato.  And gently boiled then for about 30 minutes.  In a blender I put in the chopped Celery, and scooped out of the beans and potato with a little of the broth.  I added the parsley and blended, added a little more broth and the turmeric, oregano and pepper and blended again to mix.  In the broth I added the rest of the ingredients and brought back to a slow simmer for about 30 minutes, then added the puree and mixed well and continued to simmer and stir occasionally for about 30-40 more minutes.  Garnished with fresh cilantro.

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