bean soup

Bruine bonen soep

Recipe from: 14 April 2010
Preparation time: 20 mins
Cooking time: 20 mins
 
Soup-alicious
 
 
 

Ingredients

 
  • 1,3
    kg
    Tinned brown beans, drained and rinsed
  • 150
    g
    Smoked bacon, cubed
  • 125
    ml
    Celery leaves, chopped
  • 375
    ml
    Tomato puree
  • 500
    ml
    Freshly made beefstock
  • 5
    Shallots, peeled and diced
  • 1
    Carrot, diced thin rings
  • 1
    Leek ,sliced in rings
  • 1
    Tbs
    Ground smoked paprika
  • 2
    Dried bay leaves
  • 2
    Tbs
    Butter
  • Salt and ground black pepper
 
 

Method

 
Fry the bacon in the butter, add the shallots, the carrots, the leeks and the ground paprika and mix well before adding the tomato puree, the beans, the stock and the bay leaves.

Bring the soup to the boil and then turn down the heat to simmer for about 20 minutes.

Remove the bay leaves, check and correct the seasoning to taste, and then using a hand held blender, process half of the soup so that it is relatively smooth.

Leave the other half untouched and combine the two.

Add the celery leaves just before serving hot, and it must not be completely smooth.

Add the celery leaves right before serving.
 

 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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