Post by Ken on Nov 18, 2020 15:16:35 GMT -6
Someone needs to come up with a catchy name for this. It's a mouthful. A NYT Cooking article with this picture got my attention:
Like a good brewer, I made some mild changes to the recipe and it goes like this...
Dice an onion and saute it until slightly browed.
Dry roast 4-5 cloves of garlic in a pan. Dry, no oil until they're blackened and blistered. Leave the papery skin on and remove it when done.
Throw the onions and garlic into a blender, Ninja, etc. and zip it up into a slurry and return it to the pot the onions were cooked in.
Add chicken stock. You can use one 32oz carton if you want less soup. Add as much as you need.
Add the rind of a piece of parmesan. If you don't have one you can add parm to the soup when you serve it. We now save the rinds in the fridge for this specific soup.
Add a pinch of red pepper flakes.
Add a spring of fresh rosemary and try to allow it to float as undisturbed as possible. You'll want to remove it later.
Bring that to a boil and let it simmer for 30 minutes.
Optional: Make some type of small pasta like ditali. Cook it for a minute less than the directions say, drain it, give it a little EVOO and leave it in the pot you cooked it in. Do not add it to the soup.
Add chicken of your choice or leave it meatless. I like to grill a couple of chicken breasts that have been marinated in garlic, onion, pepper, etc. I grill them ahead of time and cut them up when the soup is simmering.
Drain and rinse a can of Northern White beans.
At the 25 minute mark of the boil, add the chicken and the beans and try to remove the rosemary. If any of the rosemary have broken off, try to grab them or just watch out for them if they end up in your bowl.
The parm rind will be soft and mushy. Grab some tongs and remove it.
Simmer for another 5-10 minutes and then take some of the pasta and add it to your bowl and spoon the soup over it.
The parm flavor will be good. The rosemary will be evident as well. There is good texture with the beans, chicken and pasta. Serve it with some crusty bread.
I'm making this soup tonight. Here's my version:
Like a good brewer, I made some mild changes to the recipe and it goes like this...
Dice an onion and saute it until slightly browed.
Dry roast 4-5 cloves of garlic in a pan. Dry, no oil until they're blackened and blistered. Leave the papery skin on and remove it when done.
Throw the onions and garlic into a blender, Ninja, etc. and zip it up into a slurry and return it to the pot the onions were cooked in.
Add chicken stock. You can use one 32oz carton if you want less soup. Add as much as you need.
Add the rind of a piece of parmesan. If you don't have one you can add parm to the soup when you serve it. We now save the rinds in the fridge for this specific soup.
Add a pinch of red pepper flakes.
Add a spring of fresh rosemary and try to allow it to float as undisturbed as possible. You'll want to remove it later.
Bring that to a boil and let it simmer for 30 minutes.
Optional: Make some type of small pasta like ditali. Cook it for a minute less than the directions say, drain it, give it a little EVOO and leave it in the pot you cooked it in. Do not add it to the soup.
Add chicken of your choice or leave it meatless. I like to grill a couple of chicken breasts that have been marinated in garlic, onion, pepper, etc. I grill them ahead of time and cut them up when the soup is simmering.
Drain and rinse a can of Northern White beans.
At the 25 minute mark of the boil, add the chicken and the beans and try to remove the rosemary. If any of the rosemary have broken off, try to grab them or just watch out for them if they end up in your bowl.
The parm rind will be soft and mushy. Grab some tongs and remove it.
Simmer for another 5-10 minutes and then take some of the pasta and add it to your bowl and spoon the soup over it.
The parm flavor will be good. The rosemary will be evident as well. There is good texture with the beans, chicken and pasta. Serve it with some crusty bread.
I'm making this soup tonight. Here's my version: