Guest guest Posted October 14, 2008 Report Share Posted October 14, 2008 Hi! I just had a wonderful culinary treat, over the weekend. I went to a waterside restaurant on Long Island and, as a starter, had something they listed as " Escarole and Bean Soup. " As you would expect, the soup was loaded with escarole and beans, onions and garlic (whole cloves!), a few odd sweet peppers, etc. But the broth was a delightfully light pink liquid, not quite a tomato bisque, sweet and creamy, but not thick-creamy. Now, I've looked at several recipes on the internet and in my collection of cook books, but they all use vegetable broth, chicken broth or just plain water for the broth. Nothing resembling the broth used in the soup I'm trying to recreate. Even the tomato bisque recipes I've reviewed seem a bit too heavy. Sweet peppers, boiled in broth, pureed, with light cream or even milk? I don't know - - can't find anything comparable. Any suggestions? Paul Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2008 Report Share Posted October 14, 2008 If it wasn't milk or cream it may have been some bean puree. Either way the soup sounds yummy. Peace, Diane , " ih89252 " <ih89252 wrote: > > Hi! I just had a wonderful culinary treat, over the weekend. I went > to a waterside restaurant on Long Island and, as a starter, had > something they listed as " Escarole and Bean Soup. " As you would > expect, the soup was loaded with escarole and beans, onions and garlic > (whole cloves!), a few odd sweet peppers, etc. But the broth was a > delightfully light pink liquid, not quite a tomato bisque, sweet and > creamy, but not thick-creamy. > Now, I've looked at several recipes on the internet and in my > collection of cook books, but they all use vegetable broth, chicken > broth or just plain water for the broth. Nothing resembling the broth > used in the soup I'm trying to recreate. Even the tomato bisque > recipes I've reviewed seem a bit too heavy. Sweet peppers, boiled in > broth, pureed, with light cream or even milk? I don't know - > - can't find anything comparable. > Any suggestions? > Paul > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2008 Report Share Posted October 14, 2008 I agree that it was some kind of bean puree, probably with fresh tomatoes. I often use those small white beans, pureed, sometimes called navy beans--you know the ones often used in baked beans. Also, in those old cookbooks, Diet for a Small Planet & Laurel's Kitchen, the authors used pureed/well-cooked yellow split peas. You get what appears to be a creamy broth that is actually split peas that have been cooked long enough that they no longer can be identified. Kathleen If it wasn't milk or cream it may have been some bean puree. Either way the soup sounds yummy. > > to a waterside restaurant on Long Island and, as a starter, had > > something they listed as " Escarole and Bean Soup. " As you would > > expect, the soup was loaded with escarole and beans, onions and garlic > > (whole cloves!), a few odd sweet peppers, etc. But the broth was a > > delightfully light pink liquid, not quite a tomato bisque, sweet and > > creamy, but not thick-creamy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 Paul, you might want to puree grilled tomatoes and red peppers (or broiled, remove skins of peppers and tomatoes), and add a few white beans (same beans found as beans in the soup) with maybe a few herbs, salt/pepper and water. This should give you a tasty and creamy red broth of sorts. Even yummier, add some garlic to your broil/grill pan and add the roasted garlic to the broth... thanks for sharing the idea, I think I want to try this but with arugula, I got a lot of it growing. Roseta , " ih89252 " <ih89252 wrote: > > Hi! I just had a wonderful culinary treat, over the weekend. I went > to a waterside restaurant on Long Island and, as a starter, had > something they listed as " Escarole and Bean Soup. " As you would > expect, the soup was loaded with escarole and beans, onions and garlic > (whole cloves!), a few odd sweet peppers, etc. But the broth was a > delightfully light pink liquid, not quite a tomato bisque, sweet and > creamy, but not thick-creamy. > Now, I've looked at several recipes on the internet and in my > collection of cook books, but they all use vegetable broth, chicken > broth or just plain water for the broth. Nothing resembling the broth > used in the soup I'm trying to recreate. Even the tomato bisque > recipes I've reviewed seem a bit too heavy. Sweet peppers, boiled in > broth, pureed, with light cream or even milk? I don't know - > - can't find anything comparable. > Any suggestions? > Paul > Quote Link to comment Share on other sites More sharing options...
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