Chilled Beans and Tomato Soup

Sweet Leeks Risotto

 Yield:  1 quart (serves about 5)

 

For soup

 For garnish

 

Beans, Cranberry, Fresh, Shucked

1 pint

Tomatoes, ripe, guts only

2 cups

Onion, sweet, diced  inch

1/4 cup

Olive oil, extra virgin

10 Tbsp

Carrot, diced 1/4 inch

1/4 cup

Parsely, Italian, Fresh, Chopped

1/2 cup

Celery, diced 1/4 inch

1/4 cup

Pepper, Black, Ground

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Salt, Kosher

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1.       Put the beans in a sauce pan and cover with cold water about 2 inches above them. Add the Onion, Carrot and Celery and bring to a simmer.

2.       Cook, partially covered, on a low simmer for about 30 minutes. Add a pinch of salt and continue cooking for another 30-60 minutes or until tender. Taste, adjust seasoning, cool, refrigerate.

3.       When ready to serve, remove from the fridge, add the tomato guts (which can be reserved from cutting tomatoes used for other purposes, such as roasting or making concassé), add the freshly chopped parsley, the olive oil and the pepper.

4.       Taste and adjust the seasoning with additional salt if needed.

5.       Serve chilled or room temperature.

 

NOTE: This is a simple and healthy dish. Like all simple preparation the quality of the ingredients play a huge role in the final result. Using fresh local beans, ripe tomatoes, homegrown parsley and a good quality olive oil will payoff with an extremely healthy vegan and gluten free soup with a rich and refreshing flavor. 

Chilled Potato Soup

Sweet Leeks Risotto

 Yield: 1 quart (serves about 5)

 

For soup

 For garnish

 

Leek (white only), washed and sliced thinly

1 ea.

Olive oil, extra virgin

5 tbsp.

Milk, Whole

1.5 cup

Yogurt, Greek

10 tbsp.

Thyme, fresh (tied together with twine)

5 sprigs

Croutons

10 tbsp.

Potato, Yukon gold, peeled and sliced

2 large

Potatoes, cooked and diced

10 tbsp.

Yogurt, Greek

1 cup

Green beans, cooked and sliced

10 tbsp.

Olive oil, extra virgin

1/3 cup

Pesto, basil

5 tbsp.

Salt, Kosher

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Tomatoes, cherry, halved

10 tbsp.

Lemon juice

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Tomatoes, currant

10 tbsp.

 

 

Black pepper, cracked

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Sea salt, coarse

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Red hot Italian pepper

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1.       Place a medium sized saucepan over low heat and add enough olive oil to coat the bottom of the pan.

2.       Add the leek and a small pinch of salt.

3.       Sweat the leek over low heat, with the lid on, for 15 minutes or until very tender and no color.

4.       Add the milk along with the bundle of thyme.

5.       Bring to a simmer, then add the potatoes.

6.       Let the potatoes cook over medium heat until fully cooked.

7.       Discard the thyme, drain some of the cooking liquid and set aside.

8.       Over a saucepan, process the potatoes through a food mill with a fine dye.

9.       Add the yogurt and extra virgin olive oil.

10.                 Adjust the consistency with the reserved cooking liquid and if necessary more milk or yogurt.

11.                 Complete the seasoning with salt and lemon juice and chill.

12.                 Once chilled, before serving, adjust seasoning once more, serve in bowls and garnish.