Best Judys White Bean Soup With Chilli Oil Recipes
CREAMY WHITE BEAN SOUP WITH SPICY PAPRIKA OIL
As easy as it is fast, this simple blended white bean soup relies upon cheap staples like canned beans, stock, garlic, olive oil, shallots and dried herbs. An artful drizzle of paprika oil enlivens it. While the soup simmers, toast red-pepper flakes and smoked paprika in olive oil to make a vibrant red sauce inspired by Chinese chile oil. The soup is great before blending - it's more like a stew - but purées to a creamy white. You could top the soup with sautéed quartered button mushrooms, roasted vegetables or toasted croutons, but the paprika oil provides deep flavor, and is the only garnish you truly need.
Provided by Alexa Weibel
Categories dinner, weekday, soups and stews, main course
Time 30m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 14
Steps:
- Prepare the soup: In a large pot, heat 1/4 cup oil over medium. Add the shallots, celery, garlic, Italian seasoning, fennel seeds (if using) and rosemary (if using); season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes, reducing the heat to medium-low if needed to avoid browning the vegetables.
- Add the stock and rinsed beans, and bring to a boil over high. Once the mixture comes to a boil, cook over medium-high until flavors meld and stock thickens, about 15 minutes.
- While the soup cooks, prepare the paprika oil: Heat 1/3 cup oil in a small skillet over the lowest heat on your smallest burner. Add the paprika and red-pepper flakes and cook, stirring frequently, just until toasted and flavors bloom, 1 to 2 minutes. Strain, discarding flakes, then set paprika oil aside.
- Working in batches if needed, transfer the soup to a blender and purée until smooth, adding half-and-half or almond milk to thin to desired consistency. Season to taste with salt and pepper.
- Divide among bowls and drizzle with strained paprika oil to serve.
JUDY'S VEGETARIAN BLACK BEAN SOUP
This recipe is one from my friend Judith, who is a vegetarian. It's very tasty, and even carnivores won't miss the meat.
Provided by Berts Kitchen Witch
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a skillet.
- Add onion, bell peppers, celery,and garlic.
- Sauté until tender (about 5-6 minutes).
- Drain and rinse black beans.
- Combine sautéed vegetables, water, undrained tomatoes and black beans in a large sauce pan.
- Stir in the salt, pepper, coriander and cumin.
- Simmer over a medium-low heat for 15 minutes, stirring occasionally.
- Place 1/2 of the pan contents into a blender and purée.
- Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot (5 minutes).
- Ladle into serving bowls and top each bowl with one TBS sour cream.
Nutrition Facts : Calories 376.5, Fat 14.4, SaturatedFat 3.5, Cholesterol 6.3, Sodium 1166.3, Carbohydrate 49.6, Fiber 14.6, Sugar 2, Protein 16.3
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