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White Bean Soup With Toasted Garlic And Chilli Oil

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Ingredients
  Dried white beans 8 Ounce, soaked overnight in cold water to cover (250 Gram Haricot, Cannellini, Etc.)
  Vegetable stock/Chicken stock / cold water 1 Cup (16 tbs) (Adjust Quantity As Needed To Cover)
  Sage leaves 1⁄4 Cup (4 tbs) (Use Handful)
  Garlic 4 Clove (20 gm)
  Olive oil 1⁄4 Pint (150 Milliliter)
  Chopped sage/Rosemary 2 Tablespoon
  Chili flakes 1 1⁄2 Pinch (Use Good Pinch)
  Coarsely chopped parsley 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

1. Drain the beans and put them into a flameproof casserole. Cover with the stock or water to a depth of 5 cm (2 inches) above the beans and push in the sage leaves. Bring the beans to the boil, then cover them tightly and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 40-60 minutes, depending on their freshness. Leave them in their cooking liquid.
2. Meanwhile, finely chop half the garlic and thinly slice the remainder.
3. Put half the beans, the cooked sage and all the liquid into a blender or food processor and blend until smooth. Pour the puree back into the casserole with the remaining beans. If the soup is thicker than liked, add extra water or stock to thin it.
4. Heat half the oil in a frying pan and add the chopped garlic. Cook gently until it is soft and golden, then add the chopped sage or rosemary and cook for 30 seconds. Stir the mixture into the soup and reheat until boiling. Simmer gently for 10 minutes. Taste and season well with salt and pepper. Pour into a warmed tureen or ladle into warmed soup bowls.
5. Cook the sliced garlic carefully in the remaining oil until golden (don't let it become too dark or it will be bitter), then stir in the chilli flakes. Dip the base of the pan into cold water to stop the garlic cooking, then spoon the garlic and oil over the soup.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean

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