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Here is a favorite recipe of mine ...
Bean
soup with parsley
1 cup navy beans
1 onion
2 carrots
2 leeks
2 stalks celery
1/4 cup olive oil
1/2 lb tomatoes
6 1/4 cups chicken stock or game stock
sea salt and black pepper to taste
6 tablespoons chopped parsley
Herbs and their uses ...
- Parsley
-sauces,dishes and as a garnish
- Sage
-poultry, vegatables, egg dishes, dressings
- Rosemary
- stuffings, marinades, lamb
- Thyme
- chichen, veal and tomato sauces
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Cooking Directions...
Before cooking, soak the beans in water for 3 to 4 hours. Using fresh unsalted
water, cook them until tender, about 45 minutes. Drain reserving the water. peel the
onion, and clean the carrots, leeks and celery. Chop the vegetables. Heat the oil
in a saucepan and cook the onion until slightly softened. Add the carrots leeks and
celery and cook for 5 to 6 minutes. Skin and chop the tomatoes and add them to the
other vegetables. Cook for a further 3 to 4 minutes then heat the stock and pour it on.
Bring to a boil and simmer for 30 minutes, until the vegetables are soft. Add the beans
and reheat. Add salt and pepper to taste, then stir in the chopped parsley. This makes
a substantial soup for 6 to 8. |