white bean soup with merguez

since i moved this blog to my own domain on the weekend (forkandflower.com, obivously) (note: you won’t really feel the difference, since you’re still being forwarded from the old adress onto here *sighofrelief*) i am so looking forward to revealing further news and introducing the new design, very soon! 
in the meantime: a recipe that doesn’t really require a fork. oh well… spoons are friends, too!
white bean soup with merguez
adapted from (or rather: inspired by) greg malouf’s arabesque (which i reviewed, here)
2 cups giant white beans, cooked according to directions
6 merguez sausages, thinly sliced and fried
2 cups kale, coarsely chopped
2 celery stalks, thinly sliced 
3 tomatoes, concassé (i.e. skinned, deseeded and finely chopped)
1 bunch parsley, leaves coarsely chopped
1 liter good vegetable broth (preferrably home-made)
1/2 lemon, juice
1 cinnamon stick
1 tsp. acacia honey
2 tbsp. sweet red paprika flakes

heat the broth (or, if you make your own, follow this recipe) together with the cinnamon stick, then add the beans, kale and half of the parsley and heat through (2-3 minutes). season with paprika flakes and lemon juice, the honey and some additional salt, if necessary. fry the merguez, then add to the broth. prepare the tomatoes. shortly before serving, place a handful of the tomato concassé, celery stalk slices and parsley in each bowl. ladle the broth with the beans and kale into the bowls. sprinkle with some more parsley and paprika flakes. serve hot and with a smile (because this is going to be good…).
  • 0

    Overall Score

  • Reader Rating: 0 Votes

You May Also Like