A
Ann McMaster
Guest
Basque Pumpkin and White Bean Soup
Recipe from: The Greens Cookbook: Extraordinary Vegetarian Cuisine from
the Celebrated Restaurant by Deborah Madison, 1987
The Stock:
Use the cooking water from the beans combined with a light stock made from
the following:
seeds and parings from a 1 pound pumpkin or winter squash
1-1/2 cups leek greens, chopped and washed
5 parsley branches
4 cloves garlic, peeled and left whole
1/2 teaspoon salt
6 cups cold water
First, cut the pumpkin in half, then scoop out the seeds and stringy
fibers with a metal spoon. Next, cut the halves into slices an inch or so
thick, and cut the skins off each slice with a paring knife and set them
aside. Put the seeds and parings in a pot with the rest of the stock
ingredients, bring to a boil, simmer for 30 minutes, and then strain.
The Beans:
1/2 cup Cannellini or Great Northern beans
3 fresh sage leaves
1 large clove garlic, peeled and left whole
1 bay leaf
2 thyme branches
1/2 teaspoon salt
5-6 cups water
Cover the beans with water and soak them overnight. Pour off the soaking
water and put the beans in a pot with the rest of the ingredients and
bring them to a boil. Skim off any foam that rises to the surface, lower
the heat and cook the beans at a slow boil until they are tender, 45 minutes
to an hour. Drain the beans and reserve the cooking water.
The Vegetables:
Peeled and seeded pumpkin slices from the stock
2 tablespoons virgin olive oil
3 leeks, white part only, quartered and cut into 1/4" pieces
2 carrots, peeled and cut into 1/4" cubes
1 celery heart or 2 outer stalks, cut into 1/4" dice
1 large clove garlic, finely minced
1-2 teaspoons nutritional yeast (optional)
2 large sage leaves
1/2 teaspoon salt
Stock
Reserved cooking water from the beans
Pepper
2 tablespoons parsley, chopped
Additional olive oil for garnish
Cut the pumpkin slices into 1/2" squares. Warm the oil in a soup pot and
add the pumpkin, vegetables, garlic, nutritional yeast (if using), sage,
and salt. Stir to coat everything with a film of oil, and cook over
medium-low heat for 10 minutes, stirring occasionally. Pour in the stock
and the cooking water from the beans (about 8 cups in all). Bring to a
boil then lower the heat and simmer for about 1/2 hour, until the pumpkin
begins to soften and fall apart. Add the beans and continue cooking until
the pumpkin has broken into a smooth puree. Taste for salt and season with
more if needed as well as a generous grinding of black pepper. Serve the
soup with the parsley and a small spoonful of olive oil stirred into each
bowl. As the soup sits, the flavors will develop, so it can be made one or
two days in advance of serving. Can be warmly contrasted with a pinot noir
or a wood-aged chardonnay.
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Recipe from: The Greens Cookbook: Extraordinary Vegetarian Cuisine from
the Celebrated Restaurant by Deborah Madison, 1987
The Stock:
Use the cooking water from the beans combined with a light stock made from
the following:
seeds and parings from a 1 pound pumpkin or winter squash
1-1/2 cups leek greens, chopped and washed
5 parsley branches
4 cloves garlic, peeled and left whole
1/2 teaspoon salt
6 cups cold water
First, cut the pumpkin in half, then scoop out the seeds and stringy
fibers with a metal spoon. Next, cut the halves into slices an inch or so
thick, and cut the skins off each slice with a paring knife and set them
aside. Put the seeds and parings in a pot with the rest of the stock
ingredients, bring to a boil, simmer for 30 minutes, and then strain.
The Beans:
1/2 cup Cannellini or Great Northern beans
3 fresh sage leaves
1 large clove garlic, peeled and left whole
1 bay leaf
2 thyme branches
1/2 teaspoon salt
5-6 cups water
Cover the beans with water and soak them overnight. Pour off the soaking
water and put the beans in a pot with the rest of the ingredients and
bring them to a boil. Skim off any foam that rises to the surface, lower
the heat and cook the beans at a slow boil until they are tender, 45 minutes
to an hour. Drain the beans and reserve the cooking water.
The Vegetables:
Peeled and seeded pumpkin slices from the stock
2 tablespoons virgin olive oil
3 leeks, white part only, quartered and cut into 1/4" pieces
2 carrots, peeled and cut into 1/4" cubes
1 celery heart or 2 outer stalks, cut into 1/4" dice
1 large clove garlic, finely minced
1-2 teaspoons nutritional yeast (optional)
2 large sage leaves
1/2 teaspoon salt
Stock
Reserved cooking water from the beans
Pepper
2 tablespoons parsley, chopped
Additional olive oil for garnish
Cut the pumpkin slices into 1/2" squares. Warm the oil in a soup pot and
add the pumpkin, vegetables, garlic, nutritional yeast (if using), sage,
and salt. Stir to coat everything with a film of oil, and cook over
medium-low heat for 10 minutes, stirring occasionally. Pour in the stock
and the cooking water from the beans (about 8 cups in all). Bring to a
boil then lower the heat and simmer for about 1/2 hour, until the pumpkin
begins to soften and fall apart. Add the beans and continue cooking until
the pumpkin has broken into a smooth puree. Taste for salt and season with
more if needed as well as a generous grinding of black pepper. Serve the
soup with the parsley and a small spoonful of olive oil stirred into each
bowl. As the soup sits, the flavors will develop, so it can be made one or
two days in advance of serving. Can be warmly contrasted with a pinot noir
or a wood-aged chardonnay.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/