Best Cassoulet Soup Recipes

CHICKEN CASSOULET SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through., Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.

CASSOULET SOUP

Steps:

• Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.

BLACK BEAN CASSOULET SOUP

Steps:

• Soak the black beans in water to cover overnight. Heat 1 cup of the oil in a large heavy stock pot over low heat. Add the onions and garlic and saute until the onions are limp, about 10 minutes. Drain and rinse the beans and add to the stock pot. Add the ham bone and 6 quarts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 T of the parsely. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking. Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts water. Heat to boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into 1/2-inch slices. Heat the remaining 1/4 cup oil in a large heavy skillet over medium heat. Add the Italian sausages and saute until browned. Remove the sausages with a slotted spoon. In the same skillet, saute the bratwurst until browned. Remove with a slotted spoon. After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to the pot. Continue to cook for 30 minutes. Add all the sausages and the red peppers and cook for another 30 minutes. Remove the ham bone from the soup, shred the meat and return to the pot. Stir in the sherry, sugar, and lemon juice. Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes. Stir in the remaining 5 tablespoons chopped parsley. Taste and adjust seasonings. Ladle the soup into soup bowls and dollop each serving with sour cream.

CASSOULET SOUP

Steps:

• Sauté onion and sausage in large saucepan until browned.
• Add thyme, stir one minute.
• Add wine, boil until slightly reduced, about 2 minutes.
• Stir in broth, 1 cup of the beans, and the chicken.
• Mash the rest of the beans and add to pot.
• Partially cover and simmer for 10 minutes.
• Season to taste with salt and pepper, garnish with chopped parsley.

BLACK BEAN 'CASSOULET' SOUP

Steps:

• 1. Soak the black beans in water to cover overnight. 2. Heat 1 cup of the oil in a large heavy stock pot over low heat. Add the onions and garlic and saute until the onions are limp, about 10 minutes. 3. Drain and rinse the beans and add to the stock pot. Add the ham bone and 6 quarts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the parsley. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking. 4. Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts water. Heat to boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut in 1/2-inch slices. 5. Heat the remaining 1/4 cup oil in a large heavy skillet over medium heat. Add the Italian sausages and saute until browned. Remove the sausages with a slotted spoon. 6. In the same skillet, sute the bratwurst until browned. Remove with a slotted spoon. 7. After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to the pot. Continue to cook for 30 minutes. 8. Add all the sausages and the red peppers and cook for another 30 minutes. 9. Remove the ham bone from the soup, shred the meat and return to the pot. Stir in the sherry, sugar, and lemon juice. 10. Cook over medium heat until the beans are very soft and the soup is thick 30 to 45 minutes. Stir in the remaining 5 tablespoons chopped parsley. Taste and adjust seasonings. 11. Ladle the soup into soup bowls and dollop each serving with sour cream.

CASSOULET BEAN SOUP WITH WILD MUSHROOMS

Steps:

• To Prepare: Heat a six-quart pot over a medium burner. When hot, add the oil, onion, leek, fennel and garlic. Cook, stirring often, until the vegetables are translucent and the garlic smells sweet, about 5 minutes. Add the drained beans, sachet and stock and bring the pot to a simmer. Continue to cook for 1 hour, or until the beans are very tender. Remove the sachet and, in batches, blend the soup to a smooth and even consistency. Return the purée to a clean pot and adjust the seasoning, adding salt and white pepper to taste. Adjust the consistency with stock or water as needed. At this point, your soup base could be cooled to room temperature and then refrigerated or frozen, if desired. To finish the soup, keep the base warm over a low burner, stirring frequently all the way to the bottom to prevent scorching. Heat a heavy skillet over a medium burner. Add olive oil to coat well. When the oil is hot, add the mushrooms, leeks and thyme, and season with salt and freshly ground white pepper. Continue to cook, stirring occasionally, until the mushrooms have given up their liquid, and the liquid has evaporated. Add the wine, raise the heat and cook until the wine has also cooked away. Stir the mushroom mixture into the warm soup base, and allow it to cook for 5 additional minutes over very low heat before serving. Garnish with a drizzle of extra-virgin olive oil.