Rustic Onion and Bean Soup | French Flavour
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45 min
Under an hour
Sezamo
O supă franțuzească tradițională de inspirație țărănească (soupe paysanne), perfectă pentru zilele răcoroase de toamnă. Ceapa tăiată julien este înăbușită lent în unt și ulei de măsline până devine dulce și translucidă, apoi fiartă la foc domol alături de boabe fragede de fasole albă, morcovi, cimbru și dafin într-o supă limpede de legume. O combinație caldă, bogată în arome și extrem de reconfortantă.
Preparation method
Preparing the vegetables
Peel the onion and cut it into thin slices (half-moons). Peel the carrots and cut them into thin rounds. Peel 3-4 cloves from the head of garlic and finely chop them. Rinse the canned white beans under cold running water and drain.
Sweating and cooking the soup
In a large, heavy-bottomed pot, heat the olive oil and butter over medium-low heat. Add the sliced onion and a pinch of sea salt. Sweat the onion for 15-20 minutes, stirring frequently, until soft, translucent, and golden, without browning excessively.
Add the minced garlic, carrot rounds, thyme, and bay leaves. Cook everything for another 2-3 minutes to release the aroma of the herbs.
Chef's tip
For a quintessentially French touch, you can serve the soup with a slice of toasted baguette topped with a little grated Gruyère or Comté cheese.
If you want an extra layer of flavour, you can deglaze the caramelised onions with 50 ml of dry white wine before adding the vegetable stock.
Ingredients
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