| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion,; chopped |
| 2 |
|
Carrots,; chopped |
| 2 |
|
Stalks celery,; chopped |
| 6 |
c |
Chicken stock |
| 2 |
ts |
Fresh thyme |
| 2 |
ts |
Fresh rosemary,; minced |
| 2 |
cn |
Northern white beans,; drained and rinsed |
| 1 |
|
Thin baguette, cut crosswise; into 1/2-inch slices |
| 2 |
|
Cloves garlic,; peeled |
| 1/4 |
c |
Parsley leaves |
|
|
Salt and pepper |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
SOUP
CROUTONS
In a pot heat oil over medium heat and cook onions for 2 minutes. Add the
chopped carrots and celery and cook for 2-3 minutes. Add chicken stock and
bring to a boil. Reduce heat and simmer soup until vegetables are tender,
about 10-15 minutes. Stir in the fresh herbs and white beans. Return soup
to a simmer. Using a handblender puree soup to desired consistency.
In a food processor or chopping bowl of Braun MultiPurpose Processor puree
the garlic, parsley, salt and pepper and olive oil. Brush both sides of 12
slices of bread with garlic oil. Heat cast iron grill pan over medium high
heat. Grill bread on both sides until toasted.
Serve soup hot with croutons.
Yield: serves 4-6
Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1219
Posted to MC-Recipe Digest V1 #253
Date: Sun, 20 Oct 1996 18:10:14 -0400
From: Meg Antczak <meginny@frontiernet.net>
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