Hearty Green Bean Soup with Coriander
Esthar Vaughn Cooks
Hearty Green Bean Soup with Coriander
Esthar Vaughn Cooks
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2 cups chopped onion 1/4 cup vegetable oil 4 cups chicken stock or canned chicken broth 14 ounce can plum tomatoes, drained and chopped, reserving the juice 2 pounds green beans, trimmed and cut into 1/2 inch lengths 1/2 head of cauliflower, separated into small flowerets (about 2 1/4 cups) 1/2 pound small red potatoes, cut into 1/2 inch cubes and reserved in bowl of cold water 3 garlic cloves, crushed 1/2 cup coarsely grated fresh Parmesan 1 cup loosely packed fresh coriander Directions: In a kettle cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the stock, the tomatoes with the reserved juice, and 4 cups water, and bring the liquid to a boil. Add the beans, the cauliflower, the potatoes, drained, and salt and pepper to taste and simmer the mixture for 15 minutes, or until the vegetables are just tender. Transfer about 1 1/2 cups of the vegetables and 1/2 cup of the liquid to a blender or food processor, add the garlic, the Parmesan, and the coriander, and puree the mixture. Stir the puree into the kettle, add salt and pepper to taste, and heat the soup over moderate heat, stirring, until it is hot. Makes about 11 cups, serving 8 to 10. |