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Country style white bean soup
Serves : 4 to 6
Preparation time : 15 minutes
Cuisson : 25 minutes
125 ml (1/2 cup) extra virgin olive oil
2 garlic cloves, finely chopped
250 ml (1 cup) Vidalia onion, diced
2 carrots, thinly sliced
250 ml (1 cup) celery, cut diagonally
1 can 796 ml (28 fl oz) white beans, rinsed and drained
5 ml (1 teaspoon) mountain oregano*
Pinch of saffron (optional)
1 l (4 cups) chicken broth
2 eggs, room temperature
15 ml (1 tablespoon) cornstarch
Juice of 1 lemon
Fleur de sel
Fresh ground black pepper
1 tomato, seeded and diced
Flat-leaved parsley, chopped
— In a large pot, combine oil, garlic, onion, carrots and celery; cook for 5 minutes on medium heat. Add beans, oregano, saffron and broth. Bring to a boil, cover, reduce to low heat and simmer for 20 minutes.
— In a bowl, beat the eggs with the cornstarch and add lemon juice. Slowly whisk in one ladleful of chicken broth to warm up the eggs without cooking them.
— Remove the soup from the stove and delicately incorporate the eggs mixture, stirring continuously until thick. Warm up soup on low heat.
FINALE — Adjust seasoning and serve at once, garnished with diced tomatoes, chopped parsley and a drizzle of olive oil.
TRICK — Warm up the soup at very low heat.
NOTE — This soup is a meal in itself, comforting and nourishing as our own Canadian pea soup.
* Mountain oregano (from the Greek words «oros» which means mountain and «ganos» which means joy) has multiple tonic, curative and aromatic properties. It is sold dry on stems, and can be found in specialty stores.