| T O P I C R E V I E W |
| KYgurlsrbest |
Posted - Mar 07 2008 : 06:12:01 AM
We are having a really stupid snow storm (supposed to get up to a foot) and tonight, this is what we're having for dinner:
For soup
1 small fennel bulb (sometimes called anise)
1/4 lb sliced pancetta, chopped
1 teaspoon extra-virgin olive oil
1 medium onion, chopped
1 medium turnip, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1/4 small cabbage, cored and chopped (2 cups)
1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional)
2 small yellow summer squash or zucchini, cut into 1/2-inch pieces
1 medium boiling potato, peeled and cut into 1/2-inch pieces
2 sprigs fresh thyme
1 bay leaf (not California)
1 1/2 teaspoons salt
9 cups chicken or vege stock
1 (10-oz) package frozen baby lima beans
1/2 lb haricots verts or other thin green beans, trimmed and cut into 1-inch pieces
1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
5 oz baby spinach (5 cups)
Homemade pesto
For soup: Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
Top servings with a spoonful of pistou, then stir.
Yay! I've been craving this for months and I just thought, well, duh--I have pesto in the freezer!!!! The only thing I will need to buy for this soup is the fennel and I may just say, "pish" on that. Serving with a rosemary garlic baguette and really good cheese.
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| 8 L A T E S T R E P L I E S (Newest First) |
| Hideaway Farmgirl |
Posted - Mar 10 2008 : 11:21:07 AM
Oh yes, thin noodles would be a great addition. I had thoughts of adding some rice in the next batch, whether in the cooking process, or just throwing leftover cooked rice into the heated soup...this is a really versatile recipe.
Jo
"Wish I had time to work with herbs all day!" |
| KYgurlsrbest |
Posted - Mar 10 2008 : 07:10:17 AM
Hey Jo!!! So glad you loved the soup! You're right about the broth/water. I noted that after I posted the recipe and I've been substituting so long, I just forgot to even reference it. I never use water--always broth in soups, so I'm glad you read my mind  !
What a great use of the meatballs! The soup is really versatile in that way, so you could interchange veges and meats till the cows come home. I love that it makes enough to freeze, too. I actually put the remaining in 3 small freezer bags yesterday. 3 meals for another night :) My husband even thought it might benefit from some thin noodles. Maybe next time!!!
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| Hideaway Farmgirl |
Posted - Mar 10 2008 : 07:04:52 AM
Jonni,
I made the Soupe au Pistou yesterday afternoon, for our dinner last night. Rave, rave!
I bought the fennel and cabbage, and had everything else on hand. No pancetta but we always have proscuitto on hand so I used that. Chop, chop, chop, it was kind of fun assembling in the soup pot and letting it simmer. You are right about how healthy it is. And filling!
I used dense white bread slices drizzled with olive oil and garlic, sprinkled rosemary sprgs and toasted them underthe broiler right before dinner. YUM!
DH really liked it; and since I had been making mini-meatballs for the freezer as well, I gave us each a side dish of cooked meatballs; he popped them like olives between spoonfuls of soup, and I dunked mine right into the soup bowl.
Thanks for another great recipe. I'll make this one again.
P.S. The recipe calls for 9 cups of broth but instructions refer to water only; I used 8 cups chicken broth and one cup water...sound about right? I also used white pepper, in keeping with the "white death" theme!
P.P.S. We could not taste the fennel flavor at all, so it shouldn't matter if the recipe uses it or not. Kind of a kick to use something unusual though, especially since it is on my wish-list to plant this Spring. The potato cubes, turnip cubes and fennel cubes seemed indistinguishable from each other. Of course, after simmering away together in hot broth with all the other veggies, the flavors were magnificent.
Jo
"Wish I had time to work with herbs all day!" |
| KYgurlsrbest |
Posted - Mar 07 2008 : 2:17:15 PM
Thanks, Julie! You got snow afterall!!!! We have about 4 inches right now and it hasn't stopped snowing since about 7:20 this morning. It's weird, I really wanted a snowfall, but now I'm really ready for it to be over!!!!
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| willowtreecreek |
Posted - Mar 07 2008 : 12:36:53 PM
jonni we did end up getting that 3 inches! Its still coming down! Be careful!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
Felt and Fabric Crafts
www.willowartist.etsy.com
www.willowtreecreek.com
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| KYgurlsrbest |
Posted - Mar 07 2008 : 08:09:00 AM
yay! I hope you like it, Jo. It's very french and oh so yummy. Whenever I make it, I'm always astounded at how "healthy" it is, even with the pancetta--you could use bacon in a pinch obviously. There are just sooo many proteins and vitamins in there...and flavor!
Julie, we are getting hammered, here. Probably going home just about lunch time.
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| Hideaway Farmgirl |
Posted - Mar 07 2008 : 06:47:05 AM
Jonni, you always make my mouth water when you post your recipes! I think I have everything in the recipe (even 9 cups of chicken stock!) except the fennel...so I may try it for us this weekend as well. I love SOUP!
We like fennel, so I will probably pick up some.
Jo
"Wish I had time to work with herbs all day!" |
| willowtreecreek |
Posted - Mar 07 2008 : 06:39:23 AM
sounds good Jonni. Well except for the fennel. I'd say "pish" on that too cause I don't like fennel! We didnt get that same storm last night. They said we could get up to 12 inches but WE got nothing! Some parts of AR did though. My school got cancelled AGAIN which I wasn't expecting. It has just started snowing and now they are saying 1-3 inches!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
Felt and Fabric Crafts
www.willowartist.etsy.com
www.willowtreecreek.com
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