Provençal White Bean Soup

Provencal White Bean Soup

Even though this soup is full of beans, the real star for us was the celeriac. Besides adding great taste, it also gave the soup that almost toothsome texture that only a root vegetable can. I cut back on the broth (from 8 cups to 6) and next time will reduce it to 4 cups. That’s entirely personal. As my mom says, we don’t like to chase things in our soup so we go for more stuff, less broth.

Speaking of broth, of course you’ll want to use a good quality one. This soup is so quick to make, that you can’t expect the vegetables to give it t he broth itself much flavor. But with the sherry, wine, and herbs, this soup is quite complex for the effort. It has an optional tablespoon of olive oil added at the end, and it defnitely does add to the taste.

Like all the recipes I’ve tried from their books, Horizons recipes actually taste true to the restaurant. That’s an amazing thing. I could imagine getting a cup of this soup at the restaurant, to be followed by that amazing grilled seitan. It really is the perfect starter soup.

Advertisements
This entry was posted in Soups Horizons 1 and tagged , . Bookmark the permalink.

One Response to Provençal White Bean Soup

  1. Pingback: Roasted Peppers with Carmelized Onions, Olives, and Capers | AfterHorizons

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s