creme of vegetable soup le cellier restaurant beans and grains 2
Ressie Egizi
Ingredients
- Organic carrot (main ingredient, local sourcing preferred)
- Onion (for flavor enhancement, finely chopped)
- Celery (adds depth to the base broth, stalks used)
- Leek (optional, for a milder onion taste, sliced thinly)
- Garlic cloves (4-5, minced for aroma and flavor)
- Vegetable broth (rich in flavor, low-sodium option recommended)
- Butternut squash (for creaminess, peeled and cubed)
- Green beans (fresh or frozen, cut into small pieces)
- Kidney beans (canned or soaked, drained and rinsed)
- Quinoa (1 cup, cooked for texture and protein content)
- Spinach leaves (fresh, chopped finely for color and nutrition)
- Thyme (dried or fresh, adds herbal notes to the soup)
- Bay leaf (1-2, for a robust broth flavor)
- Salt and pepper (to taste, adjust according to preference)
- Olive oil (for sautéing vegetables, extra-virgin if desired)
- Cream (optional, for added richness; use heavy cream or dairy-free alternative)
Keywords: creme of vegetable soup, le cellier restaurant beans and grains 2, organic carrots, local sourcing, flavor enhancement, butternut squash, green beans, kidney beans, quinoa, spinach leaves, thyme, bay leaf, salt and pepper, olive oil, cream
Steps
### Creme of Vegetable Soup Le Cellier Restaurant Beans and Grains 2 Recipe
#### Introduction
Le Cellier, a renowned restaurant known for its innovative approach to classic French-Canadian dishes, features a creamy vegetable soup that combines the rich flavors of beans and grains. This recipe is a perfect blend of traditional ingredients and modern cooking techniques, making it both comforting and satisfying.
#### Ingredients
- 2 cups dried white beans (such as navy or cannellini)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 leek, washed and thinly sliced
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp thyme (dried or fresh)
- Salt and pepper to taste
- 1 cup pearl onions, peeled and halved
- 1 tbsp olive oil
- 2 cups pearl barley
- 3 tbsp all-purpose flour
- 4 cups heavy cream
- Fresh herbs for garnish (optional)
#### Equipment Needed
- Large pot or Dutch oven
- Blender
- Measuring cups and spoons
#### Preparation Steps
1. **Soaking the Beans:**
- Soak the white beans in plenty of water overnight to reduce cooking time.
- Drain and rinse the beans thoroughly.
2. **Sautéing Vegetables:**
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, garlic, carrots, celery, and leeks. Sauté until soft and translucent (about 10 minutes).
3. **Adding Broth and Herbs:**
- Pour in the vegetable broth and add bay leaf and thyme. Bring to a boil.
- Reduce heat to low and let simmer for about 20 minutes.
4. **Cooking Barley and Pearl Onions:**
- Rinse pearl barley under cold water and add to the pot with the sautéed vegetables.
- Add half of the pearl onions and stir to combine. Simmer until the barley is tender (about 30-45 minutes).
5. **Cooking Beans:**
- Add soaked and drained white beans to the pot along with the remaining pearl onions.
- Season with salt and pepper. Simmer for an additional 20-30 minutes, or until the beans are soft.
6. **Blending the Soup:**
- Using a blender, puree half of the soup in batches until smooth. Return to the pot and mix well.
7. **Adding Cream and Thickening:**
- Stir in all-purpose flour to thicken the soup slightly.
- Gradually add heavy cream while continuously stirring to prevent lumps from forming. Cook for 5-10 minutes or until heated through.
8. **Finishing Touches:**
- Taste and adjust seasoning if necessary.
- Garnish with fresh herbs, if desired.
9. **Serving:**
- Ladle the soup into bowls and serve hot, garnished with a sprig of thyme or a sprinkle of chopped parsley for an elegant presentation.
#### Tips for Success
- Ensure that your vegetables are sautéed properly to enhance their natural sweetness.
- Use a high-quality vegetable broth to maximize flavor depth.
- Blend just enough soup to achieve the desired consistency—too much blending can result in a thinner texture.
#### Conclusion
This creme of vegetable soup with beans and grains is a delightful and nourishing dish that captures the essence of comfort food. Perfect for cold winter evenings, it offers a rich blend of flavors from the creamy soup base to the hearty ingredients like barley and beans. Enjoy this recipe as part of your meal or pair it with crusty bread for a complete dining experience inspired by Le Cellier's culinary expertise.
By following these detailed steps, you can create a delicious and authentic version of the creme de la creme at home!