Creamy White Bean Soup with Herb Oil and Crispy Capers

Name: Creamy White Bean Soup with Herb Oil and Crispy Capers
Cuisine: European, Mediterranean
Ingredients: 1/3 cup, extra-virgin olive oil; 1/4 cup, capers, rinsed and patted dry; 2 tablespoons, minced fresh parsley; 1 tablespoon, chopped fresh basil; 2 tablespoons, extra-virgin olive oil; 1/2 cup chopped, onion; 1 small, celery rib, chopped fine; 3 sprigs, fresh thyme; 2 , garlic cloves, sliced; Pinch , cayenne pepper; 2 , (15-ounce) cans great Northern beans; 2 tablespoons, grated Parmesan cheese; 2 cups, chicken broth, divided; 2 tablespoons, unsalted butter; 1/2 teaspoon, lemon juice, plus extra for seasoning

Instructions

Soup made with canned beans is convenient and satisfying. But can it be sophisticated, too? Surprisingly, yes. To make a creamy, smooth, and quick bean soup, we started by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs. Heating the beans caused their starches to hydrate, which made the soup especially creamy. Blending the beans with a small amount of liquid helped their skins break down so that the puree was completely smooth. Chicken broth plus a little Parmesan cheese and butter boosted the soup's flavor and richness. Herb oil and crispy capers were quick-to-make but impressive garnishes that complemented the neutral soup base with vibrant color, flavor, and texture.

Updated at: Mon, 25 Nov 2024 20:37:24 GMT