A Sarcastic Appetite


White Bean Soup with Garlic and Rosemary
January 19, 2010, 9:43 pm
Filed under: Uncategorized

Winter is the time for soups, but pureeing the soup in batches in my food processor is that one last extra step I am loathe to take. Once again, I’m consistently foiled by my own laziness. But as part of my, ahem, dexotification, I’ve been making an effort to look for recipes that don’t involve dredging, or require four sticks of butter, or are actually for dessert. I saw this one on Serious Eats a little while back and suspected it might be a keeper. I had just thrown together a batch of chicken stock and already had some rosemary in the fridge, so all I needed were the cannellini beans and a shallot or two. There was a game changer, too, that really sealed the deal:  a new immersion blender, bestowed upon me by A Sarcastic Appetite’s own fairy godmother (thanks, Mom!). This soup is very easy and very delicious – and like most soups, really benefits from a little slumber party in the fridge.

White Bean Soup with Rosemary and Garlic

Adapted from this Serious Eats recipe. As you can see I couldn’t be bothered with the garlic chips part. If you adore garlic chips, well, you’re on your own. Serves 4ish.

2 tbsp butter

1 tbsp olive oil

1/4 tsp. red pepper flakes (optional)

2 big cloves of garlic, minced

1-2 shallots, minced (1 if it’s big enough; 2 otherwise)

1 nice big sprig rosemary

3 15 oz. cans white beans (cannellini beans)

3 c. chicken stock (homemade does make a difference, but don’t ever say I didn’t show you how)

1/3 c. heavy cream

Melt the butter and olive oil in a nice stock pot; add the garlic, shallots and red pepper flakes (if using) and saute gently, about 5-7 minutes. You want them sweating and smelling delicious, not browning. Add some salt and pepper while you’re at it. Drain and rinse the beans, then add them to the pot along with the rosemary and the stock. Add more salt and pepper. Bring to a boil first, then simmer gently for about 20 minutes. Taste, and correct seasoning as necessary. Remove the rosemary sprig. Turn off the heat and then – oh, joy – use your immersion blender to puree the soup a bit, so it’s a bit smoother in consistency. If you lack said appliance, puree the soup in batches in your food processor, though be careful if the soup is very hot, since things can explode in there. Stir in the cream, taste again and serve.

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