Friday, 12 August 2011

Bean Soup

Mr Ferdzy: "Waiter, what is this?"
Waiter: "It's Bean Soup, sir."
Mr. Ferdzy: "I don't care what it's been, what is it now?"

A thigh-slapper from the Pleistocene


So, anyway, we had all these beans. (You may have noticed.) Fortunately, it has gotten a little cooler and they seem to be slowing down some. Meanwhile, I made soup, and lots of it. Feel free to cut this in half if you are not quite so awash in beans, and don't need to feed an army.

At this time of year you could use fresh herbs - savory would be good, but nothing wrong with the basil if you had it. I did not use green onions, as such, but the large green top from a fresh garden onion. If you like, you could chop and sauté a little garlic to be added to the soup when it is puréed.

8 to 12 servings
1 hour prep time

Bean Soup
8 cups chicken stock
2 medium-large potatoes
8 cups chopped green beans
2 large patty pan squash (or medium zucchini)
4 green onions
2 teaspoons rubbed basil
salt & pepper to taste

Put the chicken stock into a large soup pot. Scrub the potatoes, and cut them in chunks, and add them to the broth. Turn it on to cook.

Wash, trim and chop the beans. Add them to the stock when the potatoes are half cooked, and cook for another 15 minutes or so. At about the 10 minute mark, add the squash or zucchini, washed and cut in large slices. Wash and chop the green onions, and add them at about the 5 minute mark.

When all the vegetables are tender, purée the soup in blender or food processor until fairly smooth. Season with the basil, and salt and pepper to taste.

If the soup has cooled, reheat to serve.

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