1 no ingredients
A Recipe for
The Belgian Lion -- White Bean Soup
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
Hunger is the best sauce in the world. |
| Cervantes |
This Recipe for The Belgian Lion -- White Bean Soup is one of thousands in the Recipes-to-go Bean Cookbook.
Herb Tip |
If you enjoy this The Belgian Lion -- White Bean Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
This is a recipe for The Belgian Lion -- White Bean Soup from the recipe cookbook of Recipes-to-go (Bean)
He was a very valiant man who first adventured on eating oysters. |
| James I |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
Food Tip |
The white bean soup, (like my mother use to make) that we served at
the Husch winery dinner was well received and several people asked me
if I would give the recipe. Here it is. But keep in mind that this is
not an exact type of recipe. You should be guided by your own taste
and imagination.
For the beans: 1 pound Great Northern white beans 2 carrots 2
branches of celery 1 onion Fresh thyme A few bay leaves Sea salt
Place all ingredients in a pot and cover with plenty of water. Bring
to a gentle simmer and cook until beans are done. Leave beans a bit
underdone. Discard the vegetables and keep beans in cooking broth.
For the soup: 1 to 2 quarts of good chicken or beef broth. Chicken
or beef is a matter of taste and the amount you use will determine
how thick the soup will be. If you serve the soup as one course of a
several course dinner you probably want to keep the soup rather thin.
On the other hand, this soup can be served as a main course and then
could be served quite thick.
2 or 3 carrots, chopped 2 or 3 celery stalks, chopped 1 or 2 leeks,
chopped 1 red onion, chopped 4 or 5 garlic cloves, chopped A bunch of
fresh spinach or red chard. (This is optional.)
Place all the ingredients except spinach or chard in a heavy pan with
some good olive oil. Sauté the vegetables without browning. Keep them
firm.
Strain the beans and add them to the other vegetables. Add the amount
of stock you want and bring to a gentle simmer. Add salt and black
pepper to taste. If you are using spinach (my preference) or chard,
coarsely chop the leaves, discarding the stems and add to the soup.
If you are serving the soup as a main course you may serve it
accompanied by a good country bread and grated Parmesan or Swiss
cheese.
For the wine? A Marsanne, Semillo Viognier or even a light red like a
Beaujolae or a young Cotes du Rhone.
Serves: 8
The Belgian Lion -- White Bean Soup Recipe brought to you by Recipes To-Go