I’m experimenting with comfort foods for uncomfortable times, and am now turning to color for variety.
White Soup: Purist Version:
2 cups white beans
1/4 medium cauliflower
1 medium white onion
1/2 cup mushrooms
8 cloves peeled garlic
1 Tbsp salt
1tsp white pepper
Gruyere cheese for topping
Sort and rinse beans. Do not neglect to sift the beans through your fingers and diligently seek and remove all rocks. Rinse sorted beans very well. Soaking is not necessary unless your SCD or other diet requires this. Place beans in large pot (at least 4-1/2 quarts) or crockpot.
Chop cauliflower, onion, mushrooms, and garlic (or shred in food processor) and combine with beans. Add salt & pepper. Add 6 cups liquid, or enough to cover ingredients about twice over. Liquid may be water and/or chicken broth in any parts. I reserve the liquid after cooking the chicken breasts I use for Grain-Free Chicken Fajitas, and add enough water to make the soup. Bring to boil, turn heat to low, and simmer at least four hours. Puree, if desired, after cooking. If desired, top with 1/4 cup grated Gruyere or other white cheese in oven-proof bowls, and place under broiler for one minute.
Note: Cauliflower is optional; I included it because it is white. I don’t use it because pureeing is too much work, and I would not find the texture appealing if it were not pureed. But the main reason I don’t use it is that my husband hates cauliflower.
Vegetables in daring shades of light green, like:
1/2″ slice cabbage, shredded
3-4 stalks celery, shredded
Ingredients listed in Purist Version, adjusting the volume, if necessary, to fit in your soup pot with other ingredients
1 tsp marjoram
1 tsp summer savory
1/2 tsp pepper of any color
1/4 cup of any grated cheese, if desired
Incredibly, the green flecks aren’t that offensive to the concept.
Follow method for Purist Version.
If Black Bean Soup hints at a western essence, my White Soup likely hails from somewhere between Gloucester and Albany.