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Potato and White Bean Soup with Olive Puree

Source: Burt Wolf's Local Flavors, San Sebastian
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 8
Basque-native Gerald Hirigoyen is executive chef and owner of the restaurants Fringale and Pastis in San Francisco. This recipe appears in his book The Basque Kitchen: Tempting Food from the Pyrenees (HarperCollins 1999).
1/2 cup olive oil
1 medium onion, thickly sliced
6 garlic cloves, crushed
1 sprig fresh rosemary
2 cups dried white beans, soaked in water for 8 to 10 hours
2 small russet potatoes  (about 1/2 pound), peeled and coarsely chopped
10 cups vegetable stock or broth
1 tablespoon kosher salt
1/4 teaspoon freshly ground white pepper
25 to 30 Spanish green or kalamata olives, pitted
Warm the olive oil in a large, heavy-bottomed saucepan over high heat. Add the onion, garlic, and rosemary, and sauté for 5 minutes.

Rinse the beans in a colander under cold running water. Add the beans, potatoes, vegetable stock, salt, and pepper to the saucepan and bring to a boil. Reduce heat to a simmer, and cook, covered, for 1 hour, or until the beans are soft and tender. Remove the rosemary. Season with salt and pepper to taste.

Transfer the soup to a blender or food processor and puree on high speed for 1 minute. Return the soup to the saucepan and bring to a boil.

Put the olives in a blender or food processor and mix until pureed. Transfer olive puree to a small squeeze bottle or plastic bag with one corner snipped off.

Ladle the soup into bowls and garnish by squeezing swirls of olive puree on each portion.

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 350
Sodium: 1351mg
Fiber: 9g
Carbohydrates, Total: 40g
Protein: 13g
% Cal. from Fat: 41%
Fat. Total: 16g
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