Darr made this soup tonight and Hen, not normally a soup-eating kid, ate a lot of it with only the slightest nudging from his parents. It was quite tasty. Tonight's version was made with super strong turkey broth we made from Thanksgiving - two birds make a lot of broth - but I'm guessing it'll be just as tasty with regular old bird broth (i.e., chicken).
Ingredients:
One med/small onion
Two cloves garlic
Three carrots
Six button mushrooms
Two broccoli
One med potato
Two cans of white beans
Olive oil
Savory (or whatever the purple bulgarian stuff is), 1tsp
Tarragon, 1tsp
Bay leaf.
Three cups of broth
Directions:
Dice onion, garlic, carrots, mushrooms, stems of brocoli (reserving florets), and potato -- all finely.
Heat oil in a heavy bottomed pot and throw in all of the diced vegetables. Sweat over low heat for a half hour or so, careful not to burn. About half way through add the spices.
Add the broth and and equivalent amount of water. Bring to a boil and hold at a simmer for half and hour. Puree the mixture with the immersion blender.
Add beans and broccoli florets and cook for 15 min or so until the broccoli is done. No mushy broccoli.
Serves 4 - 6. Goes great with a baguette.
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