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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Roman Bean Soup |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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Roman Bean Soup |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
8 oz Butter beans, soaked
2 pt Stock
1 lg Onion, chopped
1 lg Carrot, chopped
1 ea Celery stalk, chopped
4 ea Tomatoes, skinned, seeded &-roughly chopped
1 ea Garlic clove
1/2 ea Lemon, juiced & grated
1 ea Bay leaf
Salt & pepper 2 tb Parsley, chopped
Drain soaked beans & cover with stock. Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind & bay leaf. Bring to a boil, cover & simmer for 1 1/2 hours, adding more stock if necessary
Discard the bay leaf. Put half the soup in a blender & puree until smooth. Return to the soup pot, season to taste & garnish with fresh parsley.
Serve hot.
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