Sunday, April 15, 2012
Today I decided to make what I will now call Easter Soup. Why, you wonder? Well, because my family always has ham for Easter lunch. Is this an American tradition, my Frenchies would ask me, ham, du jambon, for Easter? I have no idea. I guess. Je suppose. Both Son 1 and Son 2 were here for lunch. But both of them left the next day. (We celebrated on Saturday since Son 2 had to drive back to Tennessee on Sunday.) So, even though I sent Son 2 back to his home with a bag of leftovers, we still had some left in our refrigerator. Ham sandwiches are only interesting once, in my opinion. The Ex-Ex never complains, bless his heart. Armed with the knowledge that I had the garlic, onions, celery, white beans, and ham in the house, soup came to mind.
My soups are a little of this and some of that. Be creative. Add whatever you want. Make it your own!
2 Tbsp. olive oil
1 medium yellow onion, diced
3-4 small cloves garlic, finely chopped
3-4 stalks of celery, sliced
Thyme and/or herbes de Provence**
2 bay leaves
Salt, to taste
2 15-ounce cans Great Northern Beans
2 15-ounce cans cannellini beans (white kidney beans)
30-ounces vegetable broth
Heat the olive oil over medium heat in a large pot or Dutch oven. Sauté the onions and celery just enough to soften them. Add the garlic and heat for no more than 2 minutes, stirring. Add the thyme and herbes de Provence. Stir. Add the broth and bay leaves. Bring to a boil. Taste, add salt, if desired, and adjust seasonings. Add the beans and ham. Add water if more liquid is needed. Heat to boiling again, reduce heat to simmer, and cook for 20-30 minutes. Remove bay leaves before serving.
**I have to tell this story from the March 2012 trip to Paris. I will now think of it every time I use herbes de Provence. We took the students up to the top of the Eiffel Tower at dusk so they can see the lights of the City of Light come on. A sight truly not to be missed. (Google sunset times and buy your tickets accordingly.)
Bon appétit, garlic! Merci, KS!