November 21, 2012 by The Soup Critic
White-Bean Soup with Bacon and Herbs
Here’s another great soup for Thanksgiving. (Or really any day during the holiday season.) And the best part? It has bacon! And we all know bacon makes EVERYTHING better!
- 1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 Spanish onion, finely chopped
- 1 large carrot, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 fresh bay leaf
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- 1 pound Great Northern beans, soaked overnight and drained
- 10 cups chicken stock
- Salt and freshly ground pepper
- In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
- Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
- Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.
***MAKE AHEAD The soup and bacon can be refrigerated separately for up to 3 days. Re-crisp the bacon before serving.
- The Soup Critic
Category Bacon, Hot, Meat, Recipe, Soup | Tags: bacon,christmas,herbs,holidays,hot,recipe,Soup,thanksgiving,White-bean | Comments
October 19, 2012 by The Soup Critic
Restaurant: Patys Restaurant
Location: Toluca Lake, CA
Price: Free (small bowl with purchase of entrée)
I’m back! Took a little time off but it’s time to jump back on the horse and get this soup train running! (…too dramatic?) This time I stopped by Patys Restaurant in Toluca Lake. It’s kinda like Denny’s, but not a chain and a bit less dingy.
This time I tried the Navy Bean soup. Apparently it’s an American classic like Chicken Soup, but I’ve never heard of it.
It’s basically a vegetable soup with some beans and beef chunks. Very simple yet very hearty. The beef was cut a bit small but was very tender and added a lot of flavor to the already thick and tasty broth. Overall the soup had a lot of potential. The problem is, and this happens way more times that one would expect, the soup wasn’t served nearly hot enough. I can’t tell you how many times restaurants screw that up! And in my book, that’s unacceptable. I don’t go to restaurants to eat what tastes like left-overs that haven’t been heated properly. I can’t cook, so I do that at home…
I might have to come back to this place and give it another shot. Sad to see so much potential wasted!
Rating: 3 out of 5 Spoons
- The Soup Critic
Category Beef, Hot, Meat, Navy Bean, Soup | Tags: bean,beef,ca,hot,navy,patys,Soup,Toluca Lake | Comments