I’d never thought of making this until a friend mentioned it several weeks ago. Saturday kind of felt like a soup-making day, so I gave it a shot. It didn’t turn out quite how I expected; I think I need to find a recipe with quite a bit more butter in it. As it stands, this recipe is still quite good and is an excellent dipping sauce for pork tenderloin.
Good-quality olive oil to coat soup pot
3 bulbs garlic, peeled and halved
1 onion, peeled and cut into chunks
4 ribs celery, cut up
2 cups low-sodium chicken stock
2 cups white wine
6 cups water
6 bay leaves
1 tablespoon of pot herbs, or more to taste (I use the Spice House brand)
1 teaspoon ground oregano
Black pepper to taste
In large soup pot, heat oil. Add garlic, onion and celery and cook over low heat, uncovered, until vegetables are browned and softened, 5 to 10 minutes.
Add liquids and spices and bring to a boil, then reduce heat and simmer, covered, 2 to 3 hours until liquid has been reduced about a third. Let cool, then remove bay leaf. Using an immersion blender liquefy the soup.
Cool slightly, then pour into mason jars and refrigerate. When ready to serve, shake jars to mix ingredients. Pour into coffee cups or soup bowls, reheat and serve warm
This wasn’t quite what I expected, but it was still good; earthier than I thought it would be. In my experience though, pretty much anything that starts with “In a Dutch oven, melt butter…” tends to turn out well.
2 tbsp butter
1 onion, chopped
1 rib celery, chopped
1 fennel bulb, chopped
3 cloves garlic, chopped
1 tsp salt
1/2 tsp dried savory
900 ml chicken stock
3 leeks, chopped
1 can white beans, drained and rinsed
3/4 cup heavy cream
In a Dutch oven, melt butter over medium heat. Cook onion, celery and fennel for 3 minutes. Add garlic, salt, and savory; cook until softened, about 5-10 minutes. Add broth and 2 cups of water. Bring to a boil. Add leeks and beans, then simmer until everything is tender, about 10 minutes. Purée the soup and add the cream.