Sunday, April 29, 2007
C is for Chicory and Flageolet Bean Soup
I tracked down the Scarlet Pimpernel of vegetables and found mounds of them hiding in Waitrose. They said they were grown in Britain and sported the smiley face of a farmer called Mark. So before they made a getaway, I took them home and turned them into soup.
Chicory and Flageolet Bean Soup
3 chicory, cored
2 cloves chopped garlic
2 tablespoons olive oil
1 can flageolet beans in water
480 ml chicken or vegetable stock
4 tablespoons half-fat creme fraiche
Salt and pepper to taste
Separate the chicory leaves and blanch in salted boiling water for 3 minutes. Meanwhile saute chopped garlic in olive oil till soft. Take out chicory with slotted spoon, roughly chop it and add it to the garlic and oil. Saute for 4 minutes on a gentle heat. Transfer to a bigger pan and add stock and heat gently. Drain your can of beans and rinse. Put aside a quarter of them. With the rest, puree them with a hand blender and add to soup. Stir and gently simmer for 15 minutes. Puree the whole soup if your child dislikes unfamiliar textures. Season with salt and pepper. Add creme fraiche and the rest of the flageolet beans. Serve hot.
Freddie's rating for the his first chicory recipe was 10 out of 10. That puts it on a par with Chocolate and Beetroot Cake. Chicory, though elusive, is clearly worth the effort.