From the demo: Winter Soups: Paris Bistro Bean , Courtesy of Chef Lavender
Ingredients:
Olive Oil about 4 tablespoons
1/2 medium onion- diced
1 carrot-diced
2 stalks celery- diced (with leaves- chopped)
One 1-lb. package Bistro sausage cut into 1” pieces
One 1-lb. bag Surfas Bistro Beans
2 quarts vegetable or chicken stock
1 Bay leaf
Sprig Thyme
Salt and pepper to taste
Method:
1. Put olive oil in a heavy bottomed 4 quart soup pot. Place on medium heat until oil is hot but not smoking.
2. Add sausage and sauté until it begins to brown and lose its pink color. Remove from pan and hold aside.
3. Add carrots, onion, celery and celery leaves; sauté until onion begins to turn translucent.
4. Add stock, beans, bay leaf and sprig of thyme. Season water with salt and pepper (to taste). Bring to a simmer and cook until beans are tender, about 60 minutes.
5. Re-season beans with salt and pepper if needed.
6. Serve with a dollop of Pistou on top (see recipe below).
Note: Some of the beans in the Paris Bistro Soup will disintegrate into a creamy texture while other types will retain their shape. The soup is ready to serve when the firmer beans are tender and the softer beans have disintegrated to a creamy hearty texture.
For a vegetarian version use vegetable broth and omit step 2.
Pistou
Makes approximately ¾ Cup
Ingredients:
3 garlic cloves
3 cups (packed) fresh basil leaves
1/2 teaspoon salt
6 tablespoons olive oil
3/4 cup grated Parmesan cheese
Method:
Finely chop garlic in processor. Add basil and 1/2 teaspoon salt. Process until basil is finely chopped, scraping down sides of bowl occasionally. With machine running, gradually blend in oil. Add cheese; process to blend well. Season with pepper. Transfer to a bowl. (Can be made 2 days ahead. Place plastic wrap directly onto surface of Pistou; refrigerate.)
Purchase items in BOLD in-store at Surfas or online at Culinary District!