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White Bean and Andouille Soup?

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White Bean and Andouille Soup?

liveforfood | Dec 8, 2008 02:48 PM

Its the COLDEST day of the year here in the northeast today and it got me thinking about hearty supper soup for tomorrow. I perused my pantry and saw some dried cannellini beans and got the idea to make white bean soup, something thick vs. brothy, and not with tomato. I also realized I had some andouille frozen in the freezer that needed to be used and thought the beans and andouille, somehow, would make a great soup. I have ideas about how I'll do this, but I first thought I'd pick the brains of others before just winging it. I thought I'd start by soaking the beans overnight. Then to make the soup, I'd begin with sauteeing some onions in some butter, adding some chopped celery and carrot, sauteeing until softened. Then I'd toss in the chopped andouille and sautee for a bit, until slightly browned. From there I'd add chicken stock, the beans, and a bouquet garni of rosemary & thyme. I'd bring it to a boil before simmering and cook until the beans are soft but not mushy. I'd take out a bit of the mixture (maybe 1/3) and puree, returning it to the pot and mixing it in. Season with salt and freshly ground pepper and serve? Does this sound like it will just be a bland, ridiculous pot of slop or something relatively good to eat? Be honest, but not cruel--I'd like some pointers. Feel free to share recipes or links that might help! Thanks!

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