| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
Italian |
Bean-, Ss |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fava beans; cooked, peeled and reserved |
| 1/4 |
c |
Cranberry beans; cooked and reserved |
| 1/4 |
c |
Sea beans; blanched |
| 1/4 |
c |
Garden peas |
| 1/4 |
c |
Green and yellow roma beans; cut, cooked and reserved |
| 1/4 |
c |
Purslane; picked |
| 1 |
lb |
Italian parsley; blanched, refreshed in cold water, pureed in blender |
| 1 |
lb |
Lambs quarters wild spinach; blanched, refreshed in cold water, pureed in blender, if not available substitute spinach |
| 1/4 |
lb |
Sorrel; cut into chiffonade |
| 1 |
tb |
Butter |
|
|
Salt and pepper -1 quart vegetable stock— |
| 1 |
|
Carrot |
| 1 |
|
Rib celery |
| 1 |
|
Onion |
| 1 |
|
Leek |
| 1/4 |
c |
Chives |
| 1/4 |
c |
Tarragon |
| 1/4 |
c |
Thyme |
| 1/4 |
c |
Italian parsley |
| 1 |
qt |
Water |
INSTRUCTIONS
Heat vegetable stock in a saucepan. Add all beans and simmer for 2 to 3
minutes. Strain beans, reserving the liquid, and place beans in a heated
soup bowl. Add parsley puree, spinach puree and butter to the reserved
liquid. Bring to a boil and puree with a hand blender, add purslane. Season
to taste. Pour over the top of the beans. Garnish with the chiffonade of
sorrel.
Yield: 4 servings
Nutritional information: 443 calories and 9 grams of fat
VEGETABLE STOCK
In a saucepan steam the vegetables in a small amount of water for 8 to 10
minutes. Add the herbs and remaining water and simmer for 20 minutes.
Strain and reserve.
Courtesy of Ex. Chef Tom Colicchio, Gramercy Tavern, NYC
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHG297
Posted to MC-Recipe Digest V1 #812 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 27, 1997
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