How To Cook Summer White Bean Soup With Salsa
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White Bean Soup with merguez sausage - NO pork
White Bean Soup with merguez sausage
(NO pork)
#nopork #sausage #merguez #whitebean #whitebeansoup
Serves: 4
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Summer Days!
Cooking in the South of France!
….
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ISBN-10: 1528913035
ISBN-13: 978-1528913034
AMAZON (UK)
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(see video for instructions)
INGREDIENTS:
Main ingredient:
200 g dried white beans or 500 g of cooked beans
Tomato concassée
3 medium tomatoes
30 ml olive oil
8 merguez sausages or any other of your choice
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1 medium onion, finely chopped
1 garlic clove, finely chopped
1 sprig thyme
600 ml chicken stock
1 bay leaf
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salt and black pepper
1 tsp smoked paprika (optional)
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1 tbsp finely chopped fresh parsley leaves
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olive oil
PREPARATION:
Beans:
If using dried beans, soak them in water for at least 2 hours before cooking, and boil until tender but firm.
Tomato concassée:
Bring a pan of water to the boil and prepare a bowl with water and ice.
Peel and seed the tomatoes: remove the core from the top of the tomatoes and make a cross cut on the base. Plunge the tomatoes in boiling water for 30 seconds. Remove the tomatoes from the boiling water and immediately transfer to the iced water for 3 minutes, to stop the cooking process. Peel the skins. Quarter and remove the seeds. Finely chop and reserve.
Soup:
Heat the olive oil in a large pan over a medium-high heat. Add the sausages and fry, turning occasionally until browned and cooked through, 8-10 minutes. Transfer the sausages to a plate, and reserve.
Remove the excess oil from the pan, and add the onion, garlic and thyme. Cook, stirring occasionally, until the onion is softened. Add the beans, stock, bay leaf and reserved tomato concassée. Once cooked, take out 200 ml of beans and blend separately. Return the blended mixture to the pan and cook until slightly thickened, approximately 5 minutes. Season with salt, pepper and smoked paprika (optional).
Slice the sausage and fold into the soup. Cover and simmer for 10 minutes. Add the parsley and water to thin if necessary.
To serve:
Divide the soup between serving bowls. Drizzle with olive oil.
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Music: bensound.com
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PORTUGUES
Sopa de Feijão Branco com Salsicha Merguez
SEM carne de porco
Rend .: 4 porções
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Dias de verão!
Cozinhando no sul da França!
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ISBN-10: 1528913035
ISBN-13: 978-1528913034
(veja o vídeo para instruções)
INGREDIENTES:
Ingrediente principal:
200 g de feijão branco seco ou 500 g de feijão cozido
Concassée de tomate
3 tomates médios
30 ml de azeite
8 salsichas de merguez ou qualquer outra de sua escolha
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1 cebola média, picada
1 dente de alho picado
1 raminho de tomilho
600 ml de caldo de galinha
1 folha de louro
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sal e pimenta do reino
1 colher de chá de páprica defumada (opcional)
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1 colher de sopa de salsa fresca picada
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azeite
PREPARAÇÃO:
Feijões:
Se estiver usando feijão seco, mergulhe-o em água por pelo menos 2 horas antes de cozinhar e ferva até ficar macio, mas firme.
Tomate concassée:
Deixe ferver uma panela com água e prepare uma tigela com água e gelo.
Descasque e semeia os tomates: remova o núcleo da parte superior dos tomates e faça um corte cruzado na base. Mergulhe os tomates em água fervente por 30 segundos. Retire os tomates da água fervente e transfira imediatamente para a água gelada por 3 minutos, para interromper o processo de cozimento. Descasque as peles. Trimestre e retire as sementes. Pique finamente e reserve.
Sopa:
Aqueça o azeite em uma panela grande em fogo médio-alto. Adicione as salsichas e frite, virando ocasionalmente até dourar e cozer por 8-10 minutos. Transfira as linguiças para um prato e reserve.
Retire o excesso de óleo da panela e adicione a cebola, alho e tomilho. Cozinhe, mexendo ocasionalmente, até a cebola amolecer. Adicione o feijão, o caldo, a folha de louro e o concassée de tomate reservado. Depois de cozido, retire 200 ml de feijão e misture separadamente. Retorne a mistura para a panela e cozinhe até engrossar levemente, aproximadamente 5 minutos. Tempere com sal, pimenta e páprica defumada (opcional).
Corte a lingüiça e dobre na sopa. Tampe e cozinhe por 10 minutos. Adicione a salsa e a água para diluir, se necessário.
Servir:
Divida a sopa entre as tigelas de servir. Regue com azeite.
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5 MINUTE Creamy White Bean & Pepper Soup | No Cooking & Easy to Make
EPISODE 724 - How to Make 5 Minute Creamy White Bean & Pepper Soup | No Cooking & Easy to Make
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Cannellini bean and pasta soup | Tesco with Jamie Oliver
Thanks to @JamieOliver, we’ve got just the thing to get you through a January cold spell. Keep warm and feel great with a big bowl of cannellini bean and pasta soup, with added kale for a dash of green goodness. #TescoandJamie
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T&Cs: Price correct at time of upload. Subject to availability.
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Gordon Ramsay's Soup Recipes | Part One
Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.
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