Meatless Mondays: Josiah Citrin's Recipe for Tomato Soup with Braised Cannellini Beans and a Poached Egg
|Orange Tomato Soup|
Orange Tomato Soup with Braised Cannellini Beans and a Poached Egg
From: Josiah Citrin
(You may substitute any other dried beans or use fresh in the summer when available. You can prepare the beans a day in advance.)
1 cup dried cannellini beans, soaked in water overnight at room temperature
4-5 cups vegetable stock
1 bouquet garni
2 Tablespoons Maldon sea salt
1 carrot, peeled and diced
1 stalk celery, diced
½ leek, white part only, washed well and diced
½ sweet onion, peeled and diced
1 Tablespoon butter, optional
2 teaspoons chopped shallots
3 Tablespoons chopped sweet and opal basil
1 Tablespoon chopped chives
¼ cup diced tomatoes
1 Tablespoon extra virgin olive oil
½ teaspoon Sherry vinegar
1. Remove any bean skins that are floating in the water. Strain the beans, put them in a pot, cover with cold water and bring to a boil. Turn off the heat and remove any bean skins that are in the pot. Strain the beans and rinse with cold water.
2. Put the beans, vegetable stock, and bouquet garni in a pot and bring to a boil. Reduce the heat to low and simmer for about 35 minutes.
3. Season with sea salt. Add carrots, celery, leeks and onions. Simmer until the beans are cooked through but still hold their form, about 15 more minutes. Add in butter if using and stir until melted. Strain out almost all the remaining liquid; set aside two tablespoons of liquid for reheating. At this point, if using right away, add shallots, basil, chives, diced tomatoes, extra virgin olive oil, and Sherry vinegar. Season with sea salt and black pepper to taste; otherwise, store beans in a little cooking liquid, covered in the refrigerator. The beans can be made a day in advance.
Orange Tomato Soup
2 tablespoons extra virgin olive oil
1 sweet onion, peeled and sliced
2 garlic cloves, germ removed then chopped
3 pounds very ripe fresh tomatoes
1 28-ounce can peeled San Marzano tomatoes
Maldon sea salt to taste
Freshly ground white pepper to taste
¼ cup fresh basil leaves
1 pint vegetable stock
1. Heat a large pot over medium heat. Add oil, then onions and garlic; sweat until the onions are soft and translucent.
2. Add both fresh tomatoes and canned tomatoes, then season lightly with salt and pepper. Cook until tomatoes release most of their juices.
3. Add the basil and vegetable stock. Bring to a boil, reduce to a simmer and cook for 35 minutes.
4. Remove basil, transfer liquid to a blender and puree until smooth. Season again with sea salt if needed. Pour liquid through a fine strainer. Keep warm if serving right away; otherwise, chill and keep covered in the refrigerator.
1-2 teaspoons seasoned rice wine vinegar
1. Bring a saucepan of water to boil. Reduce to a low simmer and add the vinegar.
2. Crack an egg into a small cup; gently drop the egg into the water. Use a spoon to push the egg whites close to their yolks. Add the remaining eggs.
3. Allow to cook for 30 seconds, turn off the heat and let sit in the water for 3 ½ minutes. Use a slotted spoon to lift eggs out of the water.
2 tablespoons unsalted butter, optional
Maldon sea salt to taste
Freshly ground black pepper to taste
1. While cooking the eggs, reheat soup. If using butter, add it in and blend with a hand blender until light and frothy. [If beans were made in advance, reheat with the remaining two tablespoons of vegetable stock. Add shallots, basil, chives, diced tomatoes, extra virgin olive oil, and Sherry vinegar. Season with sea salt and black pepper to taste.]
2. Spoon the beans into the center of six soup bowls. Place a poached egg on top and pour the soup around the egg and beans leaving a little of the egg showing. Sprinkle the egg with a little Maldon sea salt and freshly ground black pepper
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