Tuesday, September 22, 2009
I picked up a bargain cookbook today called, All In One and made the recipe called "Spring Stew". It called for a bouquet garni, so I made one with my very own herbs. Only the bay leaf was bought fresh from the store. The rest of the bouquet was rosemary, oregano, savory, thyme and sage. I wrapped it in cheesecloth and string. The stew was wonderful.
2 tbsp olive oil
4-8 baby onions, halved
2 celery stalks, cut into 1/4 in /5-mm slices
8 oz/225 g baby carrots, scrubbed and halved if large
10 1/2 oz /300 g new potatoes, scrubbed and halved or quartered if large
4-5 cups vegetable stock
3 cups canned cannellini beans drained and rinsed
1 fresh bouquet garni
2 tbsp light soy sauce
3 oz/ 85 g baby corn
1 cup frozen or shelled fresh fava beans
salt and pepper to taste
1/2 head of Savoy or spring cabbage about 8 oz of 225 g
1 1/2 tbsp cornstarch
2 tbsp cold water
2-3 oz/55-85 g Parmesan or sharp Cheddar cheese, grated to serve
Heat the oil in large, heavy-bottom pan with tight-fitting lid, and cook the onions, celery, carrots, and potatoes, stirring frequently for 5 minutes until softened. Add stock, drained beans, bouquet garni, and soy sauce, then bring to a boil. Reduce the heat and simmer covered for 12 minutes.
Add the baby corn and fava beans and season to taste with salt and pepper. Simmer for an additional 3 minutes.
Meanwhile, shred the leaves of the cabbage, add to the pan and simmer for 3-5 minutes until vegetables are tender.
Blend the cornstarch with water, stir in pan and cook for 4-6 minutes until is has thickened. Remove bouquet garni.
Serve with grated cheese in separate dish for sprinkling at the last minute over soup.