It wasn’t really soup weather yesterday, but I had planned to make my Random Recipe for the challenge at Belleau Kitchen and I was bloomin’ sure I was going to make it! The theme this month is ‘First and Last’ with the rules as follows:
randomly select a book
2. look at the first and last recipes
3. choose one (or both if you’re feeling flash..) of the recipes and make it
4. post the recipe on your blog with a link back to my blog and include the random recipes logo
5. deadline is midnight on the 29th May
The book I picked was the Good Housekeeping Best 30 Minute Recipes which I see is still available to buy, although I must have had mine for over 20 years. It’s a great book which I have used a lot, but never have I made the first recipe for White Bean Soup.
White Bean Soup
125g onion, finely chopped
1 garlic clove, crushed
2 level tsp copped fresh rosemary or 1/2 level tsp dried
425g can haricot beans, drained and rinsed (I soaked dried cannelini beans overnight then boiled for 30 minutes before adding to soup)
1.1 litres vegetable stock
salt and pepper
Toasted wholemeal croutons and sprigs of fresh rosemary to garnish
1. Heat the oil in a large saucepan and saute the onion with the garlic and rosemary for 1-2 minutes. Add the beans, stock and salt and pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes.
2. Puree half the soup mixture in a blender or food processor and return to pan. Bring back to the boil, stirring all the time. Adjust the seasoning.
3. Serve the soup sprinkled with croutons. Garnish each bowl with a sprig of rosemary.
This was our first meal outside on the patio this year, my son joined us and, on taking a spoonful of soup, pronounced ‘That’s really good’ with a sound of surprise in his voice! Praise indeed.