Wednesday, December 10, 2008

Garden Gun Soup

First thanks to Banker Hall for passing along a wonderful magazine article on the top 100 dishes in the South. And for also introducing me to Garden & Gun, a great magazine devoted to good things. Couple of local and sub-regional places made the list. How many of these dishes have you eaten? The Pope has eaten 120 of them.

Soups. Who doesn't love a good soup? Even people without teeth can enjoy soups. Recently, I made a white bean and cabbage soup (pictures above; that is not a magazine). An embodiment of peasant pleasures, it turned out very well. The ingredients are readily available wherever you shop. I got the white beans from Rouse's, which now sells white and red beans by the scoop from old timey looking barrel. I used two scoops, a la Raisin Bran.

White Bean and Cabbage Soup
First, saute some bacon (which has been cut into small batons). Remove the lardons, eat bacon. Save grease. In bacon jus, saute one large onion, two carrots, 4 stalks of celery all diced pretty small. Once vegetables are bronzed add salt, pepper, cayenne, one bay leaf, a sprig of rosemary, and a julienned head of cabbage. After five minutes add white beans. Cover with water. Taste, re-season if necessary (which it likely will be). Simmer for 2 hours or until beans are al dente.

Ladle into a warmed bowl. Add chopped parsley and a drizzle of extra virgin olive oil. Serve alongside a crusty baguette.

Simple. Try it.

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