Smoky Bean Soup With Lemon-Pea Coulis and Sesame Flavored Shiita |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I came up with this recipe on a grey November day. I felt like something filling but tasty and unusual at the same time. I did not measure the ingredients as I was adding them, so please rely on your taste buds when making coulis. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
4 garlic cloves, minced |
1 large carrot, cubed |
1 celery, cubed |
4 -5 cups vegetable stock |
1 (15 ounce) can white kidney beans, drained and rinsed |
3 medium size potatoes, cubed |
1/2 teaspoon ground oregano |
1/2 teaspoon herbes de provence (a fine herbes mix would work as well) |
1/4 teaspoon dried tarragon |
1/4 teaspoon ground marjoram |
1/2 teaspoon dried parsley |
2 -3 drops liquid smoke (optional) |
salt |
1 cup water |
1 1/2 cups green peas (fresh or frozen) |
3 tablespoons lemon juice |
1 tablespoon chopped fennel (optional) |
1 tablespoon chopped fresh coriander |
1/4 teaspoon tamari soy sauce |
1 tablespoon olive oil |
1 teaspoon toasted sesame oil |
2 garlic cloves, minced |
1 teaspoon fresh ginger, minced |
8 ounces shiitake mushrooms, stemmed, sliced |
1/4 teaspoon tamari soy sauce |
Directions:
1. In a deep saucepan heat the oil. Add onions and 4 garlic cloves, lightly sauté until soft.
2. Add carrot and celery and fry at medium heat for 2 minutes.
3. Add the vegetable broth, potatoes, beans, salt, and spices. Bring to boil, reduce heat, and simmer until all the vegetables are tender (~ 15 minutes).
4. Meanwhile, put the peas in cold water. Bring to boil and boil for 1 minute, drain.
5. Pure green peas, coriander, and fennel with a food processor. Add lemon juice and a splash of Tamari sauce. Add water if the mixture is too thick (I had to add about 2 tbsp).
6. In the skillet, heat up the olive oil (med. temperature). Add the sesame oil, garlic, ginger, and mushrooms. Fry for 2-3 minutes.
7. Mash the base with the potato-masher until thick, but chunky. Add the liquid smoke and adjust for saltiness.
8. To serve, lade the soup in the plate. Put some mushrooms in the middle of the soup and pour the coulis around. Sprinkle with chopped shallots, sprouts, and coriander.
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