xpost: Curried French Bean Soup

[Guest guest]

This was yummy. Much of the flavor will depend upon the bean broth.

 

 

* Exported from MasterCook *

 

Curried French Bean Soup

 

Recipe By :Hanneman 2000-11-07

Serving Size : 4 Preparation Time :0:00

Categories : Meatless Memorable Meals

Soups

 

Amount Measure Ingredient -- Preparation Method

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

2 cups cooked flageolets with

4 cups bean broth -- approximately

6 ounces fresh green beans -- trimmed and cut

1 clove garlic -- peeled, left whole

SAUTE:

1 teaspoon olive oil

1/2 cup chopped sweet onion

1/4 cup chopped celery

salt and black pepper

1/4 cup chopped carrot

1 large red potato -- peel (optional), diced

1 teaspoon unsalted butter

plain yogurt for garnish

SEASONINGS:

1/2 teaspoon dried marjoram

1/4 teaspoon fennel seed

1 teaspoon madras curry powder

1/4 teaspoon dried thyme leaves

1 pinch dried cilantro leaves

 

Add the green beans and garlic clove to the pot of cooked flageolets. Bring to a

gentle boil; reduce heat to a simmer. Cover.

 

Mix the seasonings in a small dish and set aside.

 

Saute the onion, celery and carrot in the oil, seasoned with salt and pepper, in

a hot nonstick pan. When soft, add the potato and butter and saute for 1 to 2

minutes. Sprinkle the seasonings on top and stir. When aromatic, add about 1 cup

bean broth to the pan and stir. Add this mixture to the bean pot. Taste; adjust

seasonings (salt, pepper and curry). Reduce heat and cook about 20 minutes at

most.

 

Puree about half of the soup to thicken it. Serve with a dollop of plain yogurt.

Alternatives: splash of fig vinegar; a dab of pear chutney.

 

Advance prep: To cooked the dried beans: Make the beans with a seasoned broth,

as directed on the package but add a pinch of orange zest and double the bay

leaves. Alternatively: soak beans 1 hour. Rinse. Put beans in a pot; cover with

cold water. Add Tone's Perc (salt free vegetable flakes), 1/2 teaspoon olive

oil, pinch dried orange peel, 6 bay leaves, pinch dried bouquet garni, and a few

fennel seeds. Bring to a boil. Boil 5 minutes. Turn off heat. Let stand 1 hour.

Remove bay leaves. Skim. The beans are now recipe ready. They will need about 15

minutes additional cooking.

 

Description:

" Flageolets and haricot vert with potato and a hint of curry "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 236 Calories; 3g Fat (10.9% calories from

fat); 11g Protein; 45g Carbohydrate; 10g Dietary Fiber; 3mg Cholesterol; 901mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat.

 

NOTES : Two of our favorite French beans go well together in this soup for a

cold day. Remember: curry is a tricky spice. It fills the air but alludes the

palate when hot. Remember that the kick of curry increases as the dish cools.

Nutr. Assoc. : 945 27240 0 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 492 0 1492