| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Portuguese |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Olive oil |
| 1 |
md |
Red or yellow bell pepper |
| 1 |
|
Bay leaf |
| 1 |
pn |
Salt |
| 1/2 |
ts |
Fennel; ground |
| 1 |
md |
Potato |
| 2 |
tb |
Sherry; dry |
| 1 |
tb |
Fresh lemon juice |
| 2 |
c |
Vegetable stock |
| 2 |
c |
Canned white beans (16-ounce can), undrained |
|
|
Ground black pepper; to taste |
|
|
Chopped parsley; fresh |
INSTRUCTIONS
In a soup pot, saute' the onions and garlic in the olive oil, stiring
often, for about 5 minutes or until the onions soften. Whiile the onions
saute', chop the bell pepper. Add the bay leaf, salt, fennel, and bell
peppers to the pot, and continue to cook for about 5 minutes, stirring
regularly. Cube the potato and add to the pot along with the sherry, lemon
juice, and stock or water. Cover and simmer for 10 to 15 minutes, until the
potatoes are tender. Stir in the beans and gently reheat. Add black pepper
to taste. Garnish with parsley and serve immediately.
NOTES : A rustic, hearty soup that's quick and delicious. It tastes even
better after sitting for a few hours or overnight and can be enhanced by
the addition of Seasoned Temper (page 85 of Moosewood Restaurant Cooks at
Home.)
Recipe by: Moosewood Restaurant Cooks at Home
Posted to MC-Recipe Digest V1 #914 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 17, 1997
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