Not Potato Soup
I love potato soup. When I was on study abroad and charged with creating a dish for our big Thanksgiving potluck, I made potato soup. When I started dating my partner, potato soup was one of the first things I cooked for him. Hell, it was one of the only things I knew how to make when I moved out on my own. It's a staple.
BUT, it's also kind of ... not all that healthy. Or substantial. Which didn't matter until I started biking everywhere, but man, when you're a cyclist, you really can't eat stuff like potato soup that burns up fast and leaves you hungry when you have 10+ miles left to go.
I found this recipe while searching for meatless recipes. Tried it out today. Fell madly in love. My version is a little bit healthier but a little bit lengthier, a little bit cheaper but ... yeah, a little bit lengthier. And by "a little bit" I mean "like 3 hours longer."
Whatever. Totally worth it.
Ingredients
1 lb navy beans, which you will need to soak.
6 cups water, plus more as needed
2 tsp olive oil
1 medium yellow onion, diced
1 tbsp minced garlic
2/3 cup heavy cream
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese (plus more for topping)
Black pepper to taste (lots of black pepper, mmm)
1 cup frozen kale, cooked
Fried eggs, one for each serving
Instructions
- Soak your beans in water at least 24 hours. Barring that, put them in water, bring them to a boil, then let them sit, lidded, for one hour. These are apparently the same thing (?).
- Drain the beans when you're ready to get started on this mess.
- Add 6 cups of water to the pan and bring to a boil.
- Boil this noise for - and no, I am not kidding now - two hours, until the beans are seriously falling apart and the water is mostly gone. If the water is mostly gone and the beans are still "crunchy," add more water and keep boiling.
- At the end of two hours, chop up your onion.
- Heat 2 tsp olive oil in a small saucepan.
- Add the onion and garlic and let them sit there, caramelizing, for a few minutes.
- Stir them around and let them caramelize some more.
- Add them to the beans.
- Add cream, black pepper, cheddar, and parmesan. Stir that all around so it plays nice.
- Transfer soup, probably in two rounds, to a food processor, in which you pulverize any remaining beans into nothingness. If you want frustration, do this with a potato masher. I don't recommend it, though.
- Put the soup back into the pot and bring it to a boil. Let it simmer happily while you do the rest of the steps listed here.
- Place frozen kale into a cereal bowl with 1/4 cup water.
- Microwave 5 minutes, stir, then microwave another 5 minutes. This could probably be accomplished in a steamer, as well.
- Heat a bit of olive oil in a pan over medium-high heat. Add two eggs (assuming you're making two servings) and break the yolks so that they'll completely cook.
- While the eggs are cooking, serve two bowls' worth of soup. Top with kale and some of the extra parmesan cheese.
- When the eggs are done, serve them on top of the kale and season with a bit of black pepper.
Should give you enough leftovers for four more servings. Good stuff, this.
BUT, it's also kind of ... not all that healthy. Or substantial. Which didn't matter until I started biking everywhere, but man, when you're a cyclist, you really can't eat stuff like potato soup that burns up fast and leaves you hungry when you have 10+ miles left to go.
I found this recipe while searching for meatless recipes. Tried it out today. Fell madly in love. My version is a little bit healthier but a little bit lengthier, a little bit cheaper but ... yeah, a little bit lengthier. And by "a little bit" I mean "like 3 hours longer."
Whatever. Totally worth it.
Not Potato Soup
Ingredients
1 lb navy beans, which you will need to soak.
6 cups water, plus more as needed
2 tsp olive oil
1 medium yellow onion, diced
1 tbsp minced garlic
2/3 cup heavy cream
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese (plus more for topping)
Black pepper to taste (lots of black pepper, mmm)
1 cup frozen kale, cooked
Fried eggs, one for each serving
Instructions
- Soak your beans in water at least 24 hours. Barring that, put them in water, bring them to a boil, then let them sit, lidded, for one hour. These are apparently the same thing (?).
- Drain the beans when you're ready to get started on this mess.
- Add 6 cups of water to the pan and bring to a boil.
- Boil this noise for - and no, I am not kidding now - two hours, until the beans are seriously falling apart and the water is mostly gone. If the water is mostly gone and the beans are still "crunchy," add more water and keep boiling.
- At the end of two hours, chop up your onion.
- Heat 2 tsp olive oil in a small saucepan.
- Add the onion and garlic and let them sit there, caramelizing, for a few minutes.
- Stir them around and let them caramelize some more.
- Add them to the beans.
- Add cream, black pepper, cheddar, and parmesan. Stir that all around so it plays nice.
- Transfer soup, probably in two rounds, to a food processor, in which you pulverize any remaining beans into nothingness. If you want frustration, do this with a potato masher. I don't recommend it, though.
- Put the soup back into the pot and bring it to a boil. Let it simmer happily while you do the rest of the steps listed here.
- Place frozen kale into a cereal bowl with 1/4 cup water.
- Microwave 5 minutes, stir, then microwave another 5 minutes. This could probably be accomplished in a steamer, as well.
- Heat a bit of olive oil in a pan over medium-high heat. Add two eggs (assuming you're making two servings) and break the yolks so that they'll completely cook.
- While the eggs are cooking, serve two bowls' worth of soup. Top with kale and some of the extra parmesan cheese.
- When the eggs are done, serve them on top of the kale and season with a bit of black pepper.
Should give you enough leftovers for four more servings. Good stuff, this.
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