White Bean Soup
Two milestones achieved yesterday (22nd February): soup number 170 from The Soup Book and the last of the soups from the Pulses and Nuts section. I'm getting there, slowly but surely.
Ingredients: onions, garlic, cannellini beans (I used canned rather than dried), celery, a bay leaf, parsley stalks (no leaves!), lemon juice, vegetable stock, shallots, pancetta and Taleggio cheese (you could also use fontina).
Cooking method: I first fried the onions over a low heat then added the garlic. Next into the pan were the cannellini beans, celery, the bay leaf, parsley, lemon juice and stock. I left the mixture simmering for about an hour before blending. I then left the soup sitting while I watched the Low Charioteers beat the Boys in Green (13-10).
The younger offspring signalled that he would be home by 7 o'clock so I went back to the kitchen to finish the soup. I had sliced the shallots earlier in the afternoon and chopped the Taleggio; the pancetta came ready chopped. While the soup was re-heating, I threw in the cheese and started frying the pancetta and shallots together. One of the best smells in the world!
I dished up, took the photograph and set the bowls before the menfolk. We tasted. Mmmm! Lovely. The spouse and younger offspring liked it too. The latter began to reel off epithets. So, what was he saying. "If you're going to quote me," he pronounced, "say I said it's 'delicioso'." To be made again.
Bee Buzz
From the Irish Times (20th February, 2014) - Bees face extinction threat through disease transfer. Another story about bees under threat.
I'm reading Stoner by John Williams for my next book group meeting. The eponymous Stoner completes his primary and master's degrees at the University of Columbia then commences his doctorate at the same university. He takes up with two other doctoral students, Masters and Finch. At one of their weekly drinking sessions, Masters asks:
Until next time ...
Two milestones achieved yesterday (22nd February): soup number 170 from The Soup Book and the last of the soups from the Pulses and Nuts section. I'm getting there, slowly but surely.
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| Finishing touches: pancetta and shallots |
Cooking method: I first fried the onions over a low heat then added the garlic. Next into the pan were the cannellini beans, celery, the bay leaf, parsley, lemon juice and stock. I left the mixture simmering for about an hour before blending. I then left the soup sitting while I watched the Low Charioteers beat the Boys in Green (13-10).
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| Separated at birth? |
The younger offspring signalled that he would be home by 7 o'clock so I went back to the kitchen to finish the soup. I had sliced the shallots earlier in the afternoon and chopped the Taleggio; the pancetta came ready chopped. While the soup was re-heating, I threw in the cheese and started frying the pancetta and shallots together. One of the best smells in the world!
I dished up, took the photograph and set the bowls before the menfolk. We tasted. Mmmm! Lovely. The spouse and younger offspring liked it too. The latter began to reel off epithets. So, what was he saying. "If you're going to quote me," he pronounced, "say I said it's 'delicioso'." To be made again.
Bee Buzz
From the Irish Times (20th February, 2014) - Bees face extinction threat through disease transfer. Another story about bees under threat.
I'm reading Stoner by John Williams for my next book group meeting. The eponymous Stoner completes his primary and master's degrees at the University of Columbia then commences his doctorate at the same university. He takes up with two other doctoral students, Masters and Finch. At one of their weekly drinking sessions, Masters asks:
"Have you gentlemen ever considered the question of the true nature of the University? ...I'll bet you haven't. Stoner, here, I imagine, sees it as a great repository, like a library or a whorehouse, where men come of their free will and select that which will complete them, where all work together together like little bees in a common hive."It's Sunday evening and I have a busy week ahead, so I'll sign off now.
Until next time ...
Minnie
Yum.
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