Creamy Bean Soup With Taquito Dippers Recipes

CHEF JOHN'S TUSCAN BEAN SOUP

Steps:

• Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
• Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
• Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

TANGY, CREAMY STRING BEAN SOUP (HUNGARY)

Steps:

• In a saucepan combine flour & ONLY 1/4 cup of the milk, stirring until no lumps remain, then add the remaining milk & sour cream & stir to combine.
• Turn the heat on to medium-high & bring just to a simmer, then reduce heat to medium-low & simmer for 15 minutes.
• Add green beans & cook until tender, about 5-8 minutes.
• Stir in the vinegar & season to taste with salt before serving.

CREAMY HUNGARIAN BEAN SOUP

Steps:

• Soak navy beans overnight.
• Drain them and place in large soup pot with onions, leek, carrots, and garlic.
• Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours.
• Make a light taupe-colored roux from the flour & butter in a small saucepan.
• Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar.
• Gently reheat the soup for about 10 minutes.