2 versions of Claire Criscuolo's French Peasant Soup

[Guest guest]

These are for Risa. She requested them long ago, over at the RecipeCafe. I

finally found my cookbook. But, I also searched the net and found a

lowered-fat 'knock-off' of this same exact recipe. I wrote to the HealthWell

folk and suggested that NOT crediting the originator is unethical, in my

humble. I found no sources at their site... on any of their recipes -- I didn't

look at all of them tho'.

 

This lighter version recipe is almost word-for-word taken from Claire

Criscuolo, in Claire's Corner Copia Cookbook (see at bottom). It still looks

good and almost identical. Now you have both kinds, Risa. ) (Yes, I

kinda told them off. I hate not crediting folks!)

 

Brenda Adams

 

 

* Exported from MasterCook Buster *

 

French Peasant Soup (Lower Fat Adaptation)

 

Recipe By : healthwell.com/naturalkitchen adapted from Claire Criscuolo's

recipe

Serving Size : 8 Preparation Time :

Categories : Vegetarian

Soups/Stews/Chowders

Low-Fat

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 quarts water

12 ounces great northern beans -- picked over

1 small onion -- chopped

8 cloves garlic -- minced

1/4 teaspoon dried thyme

1 bay leaf

1/4 teaspoon dried basil

6 carrots -- chopped

1/2 bunch celery -- chopped

1/4 cup chopped parsley

4 tablespoons olive oil -- (optional)

1 small head green cabbage -- chopped

5 medium potatoes -- diced

salt to taste

1 teaspoon black pepper

 

1. Bring water to a boil in a large covered pot. Add beans, reduce heat to

medium and cook uncovered 30 minutes, stirring frequently.

 

2. Add onion, garlic, olive oil, thyme, bay leaf, basil, carrots, celery,

parsley and cabbage. Bring to a boil, reduce heat to low and simmer 11/2

hours, stirring frequently, until beans are nearly tender.

 

3. Add potatoes, salt and pepper. Continue simmering 30 to 45 minutes, until

beans are very soft and the soup is thick. Adjust seasonings to taste.

 

Source: http://www.healthwell.com/naturalkitchen/recipes/frenchpeasant.cfm?key

 

Note: This recipe, found at the above website, is obviously adapted from Claire

Criscuolo, in Claire's Corner Copia Cookbook. (See recipe below.) The Health

Well folks appear to have lightened her recipe: the only changes appear to be

in the oil and butter. All else appears to have remained the same, practically

word-for-word. Too bad that they didn't give any credit to Ms. Criscuolo.

 

They added this info, too: " This savory soup is created with an abundance of

seasonal vegetables. Prep Time: 20 minutes "

 

 

MC-formatted by Brenda Adams <adamsfmle and posted to Karen's

Veg-Recipes 3/99.

 

 

- - - - - - - - - - - - - - - - - -

 

* Exported from MasterCook Buster *

 

French Peasant Soup

 

Recipe By : Claire's Corner Copia Cookbook, Claire Criscuolo

Serving Size : 8 Preparation Time :

Categories : Vegetarian Soups/Stews/stocks

Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 quarts water

12 ounces great northern beans* -- picked over

1 small onion -- chopped

8 cloves garlic -- minced

1/2 cup olive oil

1/4 teaspoon dried thyme

1 bay leaf

1/4 teaspoon dried basil

6 carrots -- half-inch pieces

4 celery stalks -- half-inch pieces

1/4 cup chopped parsley

4 tablespoons butter -- 1/2 stick

1 small head green cabbage -- chopped

5 medium potatoes -- diced

salt -- to taste

freshly ground black pepper -- to taste

 

* Claire's recipe called for 3/4 pound beans. 12 ounces makes more sense to

me - same thing. )

 

1. In a large pot, bring water to a boil. Add beans, reduce heat to medium

and cook uncovered 30 minutes, stirring frequently and skimming off any foam

that rises to the top.

 

2. Add the onions, garlic, olive oil, thyme, bay leaf, basil, carrots, celery,

parsley, butter, and cabbage. Bring to a boil, reduce heat to a simmer and

simmer for 1-1/2 hours, stirring frequently, until beans are nearly tender.

 

3. Add potatoes, salt and pepper and continue simmering 30 to 45 minutes,

until beans are very soft and the soup is thick. Adjust seasonings and serve

hot.

 

Notes: A stew-like soup. Improves in flavor as it sits in refrigerator for a

day or two.

 

Claire Criscuolo, in Claire's Corner Copia Cookbook. Re-printed by permission,

in Home Cooking with Amy Coleman, Vol 2, ISBN 0-9651095-2-6.

 

Typed for you by Brenda Adams <adamsfmleand posted to Karen's

Veg-Recipes 3/99.

 

- - - - - - - - - - - - - - - - - -