Gayler bean and potato soup with croutons

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Gayler's White Bean and Potato Soup

 

Recipe By :Paul Gayler

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups dried cannellini beans -- soaked in

cold water -- overnight

6 fresh sage leaves

1 rosemary sprig

9 ounces floury potatoes -- peeled, small dice

4 garlic cloves -- crushed

6 tablespoons virgin olive oil -- divided

2 slices thick country bread -- 1/2 " cubes

1 teaspoon paprika

salt and black pepper -- freshly ground

 

1. Brain the beans, place them in a large pot and cover with fresh water [about

5 cups]. Add the herbs and bring to a boil, then simmer for 1 hour. Add the

potatoes and garlic, and simmer gently for a futher 30 minutes, until the beans

and potatoes are soft. Pour into a blender and blitz to a smooth puree, then

return to the pot, season to taste, and keep warm. If the soup is too thick,

thin it with a little water.

 

2. CROUTONS: Heat half the oil in frying pan, add cubes of bread, and fry until

golden. Drain on paper towels and sprinkle with paprika. Pour the soup into

serving bowls, sprinkle with the paprika coutons, drizzle the reamining oil and

serve immediately.

 

Floury potatoes, sometimes called mealy or baking potatoes, are high in starch

and low in water content.

 

[Dried cannellini beans triple.]

 

Description:

" Fagioli bianchi et patata; beans and potatoes and water. "

Source:

" Passion for Potatoes by Paul Gayler (Lyons 2001) "

S(Archive):

" Hanneman (vegrecipes) on 15-Nov-2002 "

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Per Serving (excluding unknown items): 535 Calories; 22g Fat (36.3% calories

from fat); 20g Protein; 67g Carbohydrate; 21g Dietary Fiber; trace Cholesterol;

83mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 Fat.

 

NOTES : Paul Gayler has worked in some of the most prestigious restaurants in

London and is currently Executive Chef at the Lanesborough Hotel.

 

Nutr. Assoc. : 3131 0 3403 0 2135 0 0 2342 0 0