Soy Bean Soup Bistro Style Recipe
Are you looking for a Soybean Soup Bistro Style recipe that is surely going to conquer your taste buds? A good way to use up Beans is to make some amazing Soybean Soup Bistro Style. It is the perfect choice for Appetizer. The French Soybean Soup Bistro Style is a delight to serve and enjoy. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Soybean Soup Bistro Style.
Ingredients
6 medium size leeks, or 2 medium size onions, chopped
3 tablespoons butter or margarine
1 small onion, chopped
1 large stalk celery, sliced
1 medium size carrot, thinly sliced
1 medium size turnip, peeled and diced
2 1/2 cups cooked soybeans
4 cups vegetable stock
1/4 teaspoon thyme leaves
Salt and white pepper
1 cup milk or half and half
1/4 cup chopped watercress or parsley
Lemon slices
Directions
Trim root ends and tough outer leaves from leeks.
Slit each leek lengthwise, rinse between layers, then thinly slice.
In a 5 quart pan over medium heat, melt butter.
Add leeks and onion (or use all onion), celery, and carrot.
Cook, stirring, until onion is soft (about 10 minutes).
Add turnip, soybeans, stock, and thyme.
Reduce heat; cover and simmer until vegetables are tender (about 40 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Return soup to pan.
Add salt and pepper to taste.
Stir in milk and reheat without boiling.
Garnish with watercress and lemon slices.
Slit each leek lengthwise, rinse between layers, then thinly slice.
In a 5 quart pan over medium heat, melt butter.
Add leeks and onion (or use all onion), celery, and carrot.
Cook, stirring, until onion is soft (about 10 minutes).
Add turnip, soybeans, stock, and thyme.
Reduce heat; cover and simmer until vegetables are tender (about 40 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Return soup to pan.
Add salt and pepper to taste.
Stir in milk and reheat without boiling.
Garnish with watercress and lemon slices.
