Butter Napoleon Recipe
Why a gourmet? Anybody can judge how appetizing and flavorful Soupe Au Pistou is. This is the most comforting Appetizer recipe I have come across. The Continental Soupe Au Pistou has a way of addicting you to it on the first bite. Try it and if you adore this Soupe Au Pistou, then tell your friends about it.
Summary
Preparation Time30 MinCooking Time2 Hr 0 Min
Ready In2 Hr 30 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientVegetable
Ingredients
Dried white kidney beans - 1/2 lb
Zucchini - 1-1/2 lb
White turnips - 3 medium (1 lb)
Potato - 1 large
Carrots - 6 medium (1 lb)
Celery stalks with leaves - 2
Red onions - 2
Red onion - 1 studded with 4 cloves
Whole bay leaf - 1
Whole tomatoes - 1 can (1 lb, 1 oz), undrained
Dried basil leaves - 1 tablespoon
Dried hot red pepper - 1/8 teaspoon
Salt - 1-1/2 tablespoons
Olive or salad oil - 2 tablespoons
Parsley - 2 tablespoons chopped
Directions
GETTING READY
1. Day before soak beans (even though package says otherwise) overnight in cold water to cover.
2. Next day, drain beans in colander and rinse under cold water.
To Prepare vegetables:
3. Dice zucchini pare and dice turnips and potato.
4. Pare carrots and slice thinly and slice celery.
5. Coarsely chop 2 onions.
MAKING
6. Into a 6-quart Dutch oven place beans with 6 cups water and bring to boiling over medium heat.
7. Add prepared vegetables and rest of ingredients, except oil and parsley.
8. Bring back to boiling reduce heat and simmer, covered, 2-1/2 hours until beans are tender.
9. Remove and discard onion with cloves and the bay leaf.
SERVING
10. Stir in oil, taste for seasoning, sprinkle with parsley and serve.
TIP
Flavor is even better the next day.
1. Day before soak beans (even though package says otherwise) overnight in cold water to cover.
2. Next day, drain beans in colander and rinse under cold water.
To Prepare vegetables:
3. Dice zucchini pare and dice turnips and potato.
4. Pare carrots and slice thinly and slice celery.
5. Coarsely chop 2 onions.
MAKING
6. Into a 6-quart Dutch oven place beans with 6 cups water and bring to boiling over medium heat.
7. Add prepared vegetables and rest of ingredients, except oil and parsley.
8. Bring back to boiling reduce heat and simmer, covered, 2-1/2 hours until beans are tender.
9. Remove and discard onion with cloves and the bay leaf.
SERVING
10. Stir in oil, taste for seasoning, sprinkle with parsley and serve.
TIP
Flavor is even better the next day.
