Creamy White Bean Soup with Herb Oil and Crispy Capers | Trending Viral hub

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To make a quick, smooth, creamy bean soup, we start by briefly simmering excellent canned Northern beans and their canning liquid seasoned with soft aromatic vegetables and herbs. Heating the beans caused their starches to hydrate, which made the soup especially creamy. Blending the beans with a small amount of liquid helped break down the skin so the puree was completely smooth. The chicken broth plus some parmesan cheese and butter enhanced the flavor and richness of the soup. The herb oil and crunchy capers were quick to prepare but impressive garnishes that complemented the soup’s neutral base with vibrant colors, flavors and textures.

Creamy White Bean Soup with Herb Oil and Crispy Capers

Serves 4 to 6 servings

For the herb oil and crispy capers:

1/3 cup extra virgin olive oil

1/4 cup capers, rinsed and dried

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

For soup:

2 tablespoons extra virgin olive oil

1/2 cup chopped onion

1 small rib of celery, finely chopped

3 sprigs of fresh thyme

2 cloves garlic, sliced

A pinch of cayenne pepper

2 cans (15 ounces) excellent northern beans

2 tablespoons grated Parmesan cheese

2 cups chicken broth, divided

2 tablespoons unsalted butter

1/2 teaspoon lemon juice, plus extra for seasoning

FOR THE HERBAL OIL AND CRISP CAPERS:

1. Combine oil and capers in a medium bowl (capers should be almost submerged). Microwave until capers darken and have shrunk, about 5 minutes, stirring halfway through microwave. Using a slotted spoon, transfer capers to a paper towel-lined plate (they will continue to crisp as they cool); set aside. Reserve the caper oil.

FOR SOUP:

1. Heat oil in a large saucepan over medium heat until shimmering. Add the onion and celery and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add the thyme sprigs, garlic, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add the beans and their liquid and stir to combine. Reduce heat to medium-low, cover, and cook, stirring occasionally, until beans are heated through and beginning to break down, 6 to 8 minutes. Remove the saucepan from the heat and discard the thyme sprigs.

2. Process bean mixture and Parmesan cheese in a blender on low speed until thick, smooth puree forms, about 2 minutes. With the blender on, add 1 cup broth and 2 tablespoons butter. Increase speed to high and continue processing until butter is incorporated and mixture is pourable, about 1 minute more.

3. Return the soup to the clean saucepan and add the remaining cup of broth. Cover and bring to a boil over medium heat, adjusting consistency with up to 1 cup hot water as needed. Off the heat, add the lemon juice. Season with salt and extra lemon juice to taste.

4. Add the parsley and basil to the reserved caper oil. Drizzle each serving of soup with herbal oil, sprinkle with capers and serve.

(For 25 years, home cooks have trusted America’s Test Kitchen for rigorously tested recipes, developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands, which includes Cook’s Illustrated and Cook’s Country, offers trusted recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)

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