Thursday, September 24, 2009

On the Menu: White Bean Consommé With Almond Milk

I started a new magazine subscription... SELF! Just got the September issue last week and finally got around to reading it. This recipe caught my eye and so it's on the menu tonight!


By Wendy Giman
From SELF Magazine - September 2009 Issue



Cozy up a brisk day with a bowl of white bean consommé from Daniel Angerer, owner of Klee Brasserie in NYC.

Serves 4 (That means leftovers for lunch!)

INGREDIENTS

  • 2 cans (19 oz each) cannellini beans, rinsed and drained
  • 2 cups unsweetened almond milk
  • 2 cloves garlic, whole
  • 1 sprig rosemary
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon tarragon, finely chopped


PREPARATION

Combine first 4 ingredients in a 3-quart pot over high heat. Add 1 cup water. Simmer for 10 minutes. Strain beans over a bowl and reserve the liquid. Discard rosemary and garlic. Purée 2 cups cooked beans with 1 cup reserved liquid. Combine purée with rest of liquid and whole beans in pot. Heat and stir briefly. Add herbs, salt and pepper. Serve with crusty bread.


THE SKINNY

183 calories per serving, 2 g fat (0 g saturated), 38 g carbs, 15 g fiber, 13 g protein



I can't wait to try this with a green salad and whole grain garlic toast!!!



2 comments:

moon said...

how was this recipe? what's the verdict?

Casey Leigh said...

Hey Moon,

I sort of messed the recipe up and pureed all of the beans, so it was a milky consistency. (Was supposed to only puree half of the beans.) Overall it was pretty good. Although I don't really enjoy fresh tarragon. Next time I think I'll add extra veggies to make it more of a hearty soup.

The garlic bread was delicious!