I was in the mood for soup, and I didn’t care if it was a summer soup or winter soup. Therefore, I opened up my very own autographed copy of Lorraine Wallace’s Mr. Sunday’s Soups. “More than 75 delicious homemade recipes to bring your family together.”
Lorraine Wallace is the wife of Fox News’s Chris Wallace, a fine gentleman I had the pleasure to work with once upon a time. Because of the Wallace’s busy Sunday schedule – for a long time – they have soups on Sundays.
I was also thinking down the line to an annual gathering of priests coming up. I will do some of the cooking so we can keep the expenses down a bit. Thus, I am looking at soup recipes.
I opted for the White Bean Soup, with Great Northern Beans, which I have in abundance. Since I am not 10 people, the amount the recipes makes, I made a half recipe.
I soaked the beans from the early morning, several hours.
For the base you sweat onion and carrot and then red swiss chard. I like chard and often buy it. I had some on hand, which helped by make the choice of this recipe. You then add in diced garlic, diced tomatoes, chopped basil, the beans and chicken broth. You could use vegetable broth if you wanted it to be wholly veggie. See the book for the proportions.
When the beans are tender, you put half the soup in a blender or processor till smooth and add it back in.
Add the other half of the chard you held back. NOTE: I should have chopped the second half into smaller pieces.
This would go well with a hearty, crusty bread and a wedge of sharp cheddar cheese.
My variation was a dash of ground cayenne pepper.
Great stuff, this soup.
Soup is always good, easy to make in large or small quantities, usually inexpensive, of nearly infinite variety and provides great flexibility for serving times. But you do need to plan around it. When you use ingredients such as beans, you have to plan ahead.
Soup is swell with Mystic Monk Coffee, by the way.