Chef Ryan Muir,
Soup Pierre
This soup is highlighted by its textural contrasts, ranging from the hard crunch of the celery to the soft velvet of the kidney beans.
Ingredients
1 1/4 cups beets, diced
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 cloves garlic, minced
1/3 cup red kidney beans, canned
1/3 cup tomatoes, canned and diced
1/2 cup cabbage, coursely diced
2 tsp vegetable bouillion
1 tsp soy sauce
2 tsp white vinegar
1 1/4 tsp lemon juice
1 Tbsp sugar
1/4 tsp rosemary
1/2 tsp each of thyme and paprika
1 1/2 tsp dill
1/4 tsp black pepper
4 cups water
2 tsp canola oil
Method
- In a soup pot over med-high heat, sauté onions, celery and carrots in canola oil until onions are translucent. Add garlic with 1 min left.
- Add kidney beans, tomatoes, beets, bouillion, spices, soy sauce, vinegar, lemon juice, sugar and water.
- Cover and bring soup to a boil, then reduce heat to med-low and simmer for 5-10 min. Add cabbage with approx 5 min left. Salt and pepper to taste.
Yield 2-3 servings