Schlagwort-Archive: tomato

Weekly soup for Souper Sunday: White bean and tomato soup with fennel and quails‘ eggs

Uh, I missed to send two soups to Souper Sounday. So here I am back with

White bean and tomato soup with fennel and quails‘ eggs

White bean and tomato soup with fennel and quails' eggs

from the slow cooker. I was happy just with the quail’s eggs, but my gentlemen had some extra spicy sausages with it. A very delicious soup.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: white bean and tomato soup with fennel and quail’s eggs
Categories: Soup, Crockpot, Slow Cooker
Yield: 4 Servings

Ingredients

100 grams   Dried haricot (navy) beans, 4 oz, 1/2 cup
      — soaked in cold water for several hours or
      Overnight, 212 g cooked
15 ml   Olive oil, 1 tbsp
1 large   Onion, finely chopped
1     Garlic clove, crushed
1 head   Fennel, finely chopped
4     Beefsteak tomatoes, skinned and chopped
600 ml   1 pint, 2 1/2 cups boiling vegetable or chicken
      — stock
90 ml   Dry white wine, 6 tbsp
15 ml   Tomato puree (paste), 1 tbsp
5 ml   Light brown sugar , 1 tsp
10 ml   Chopped fresh sage, 2 tsp
10 ml   Chopped fresh thyme, 2 tsp
      Salt
      Freshly ground black pepper
8     Quails‘ eggs
4     Or 8 fresh sage leaves, to garnish
H TO SERVE
      Warm ciabatta bread

Source

Bild* Slow Cooking from Around the MediterraneanBild*

ISBN978-0-572-03323-1
  Edited *RK* 10/13/2009 by
  Ulrike Westphal

Directions

1. Drain the beans and place in a saucepan. Cover with fresh water and boil rapidly for 10 minutes to remove toxins. Tip into the slow cooker, cover and cook on High for 3-4 hours until tender.

2. Meanwhile, heat the oil in a frying pan. Add the onion, garlic and fennel and fry gently for 2 minutes, stirring, until softened but not browned.

3. Tip into the beans and add all the remaining ingredients except the eggs. Re-cover and cook on "High" for 3 hours until everything is tender. Stir well, taste and re-season if necessary.

4. Carefully break the eggs into the soup. Cover and cook for a further 2-4 minutes or until they are cooked to your liking. Ladle into warm bowls, making sure everyone gets two eggs. Garnish each serving with one or two fresh sage leaves and serve with warm ciabatta bread.

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This is my 29th post for Debbies Souper Sunday and soup 31 this year.

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Weekly soup for Souper Sunday: Tomato & tamarind soup

TWD
 
This is my 20 th post for Debbie’s Souper Sunday

Although I am not a huge fan of coriander/cilantro I tried the

Tomato & tamarind soup

Tomato & tamarind soup

from the mini issue of olive, which came with the July issue of Good Food. Three stalks and their leaves cilantro were just enough soapy flavour for us. A really speedy and healthy supper.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Tomato & tamarind soup
Categories: Soup, Low fat
Yield: 4 Servings

Ingredients

1 tablesp.   Oil (3 P)
2     Garlic cloves , chopped
1     Thumb-sized piece root ginger , chopped
2     Green chillies , chopped
1 teasp.   Ground cumin
1 teasp.   Ground coriander
1 small   Bunch corianderIcilantro , stalks and leaves separated
50 grams   Red split lentils
2 x   400g tins chopped tomatoes
500 ml   Vegetable stock
1 tablesp.   Tamarind paste
4 tablesp.   Natural yogurt (0,5 P)

Source

  BBC, Mini Issue of olive magazine
  Edited *RK* 06/13/2009 by
  Ulrike Westphal

Directions

1. Heat oil in a large pan. Cook the garlic, ginger and chilli for 3 minutes until fragrant.

2. Add the spices and cook for a couple of minutes, then add the coriander stalks, lentils, tomatoes and stock. Bring to a simmer and stir in the tamarind paste. Simmer for 20 minutes until lentils are tender, then blend until completely smooth.

3. Chop the coriander leaves and mix together with the yoghurt. Swirl into the soup before serving.

:Per serving: 107 kcalories, protein 7,4g, carbohydrate 17,9g, fat 1,2 g, saturated fat 0,1g, fibre 3,3g, salt 0,61 g
:EASY
:Ready in 30 mins

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