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Roman bean soup
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| Artist: |
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| Categories: |
Appetizers, Medieval, Roman, Soups & Stews, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Butter beans, soaked | | 2
| pint | Stock | | 1
| large | Onion, chopped | | 1
| large | Carrot, chopped | | | 1 ea Celery stalk, chopped | | | 4 ea Tomatoes, skinned, seeded & | | | -- roughly chopped | | | 1 ea Garlic clove | | | ?ea Lemon, juiced & grated | | | 1 ea Bay leaf | | | Salt & pepper | | 2
| tbsp | Parsley, chopped |
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Procedures:
| 1 | Drain soaked beans & cover with stock. | | 2 | Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind & bay leaf. | | 3 | Bring to a boil, cover & simmer for 1 ?hours, adding more stock if necessary. | | 4 | Discard the bay leaf. | | 5 | Put half the soup in a blender & puree until smooth. | | 6 | Return to the soup pot, season to taste & garnish with fresh parsley. | | 7 | Serve hot. |
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