Damn. It got real cold real quick. I’m used to Dallas weather, where 65 is considered freezing in November. Here in good ole’ west TX, it went from 80 degrees on Sunday to 30 yesterday. Baby girl does not like cold weather, so I did what any normal cook would do: put on my comfiest hoodie and made soup. But realllly good soup. Not that shit you people eat from a can. I made rosemary/thyme white bean soup with caramelized shallots and garlic. It is creamy without any cream, and makes a huge bowl—it’s one of those soups that’s even better the next day.
- 1 bag of navy beans.
- 1 box low sodium chicken broth
- 4 cloves of garlic
- 1 shallot
- Bunch of rosemary and thyme
- Chili infused olive oil
Soak your beans overnight in cold water—fill a bowl up about 2” over the beans. They will suck up all that water. Thinly slice garlic and shallots and caramelize in the bottom of a heavy pan. Add in chicken broth and beans and add herbs and bring to a boil. Boil it for about 5 minutes, then cover and leave on low for an hour. Transfer to a blender or use an immersion blender to make it creamy. Easy Peasy. If you need more direction on how to do all that stuff (dumbo), then here is a similar recipe written by someone with a little more patience than me. http://www.foodnetwork.com/recipes/ina-garten/rosemary-white-bean-soup-recipe/index.html
On an unrelated note, there are only 41 more days til the best day of the year. Merry Merry.