Okay, y’all. Here’s another one. The possibilities are so endless, I just keep on going. But I do promise you no more on this blog as I’m in the process of creating a blog just for bean bakes. I’ll keep you posted!
In the meantime, this bean bake is amazing, and not only because it’s a bright yellow-orange. (At last, a pretty bean bake!) The taste is also terrific!
It’s neither cauliflower nor carrot, but a delicious, rich mix with a tang of ginger and a hint of garlic. For meat-eaters, it would be a great complement to a roast beef or steak.
I wish I had better words to describe the flavour. But this, I find is the cook’s bean-bake dilemma: the beans absorb and/or enhance flavours in unexpected and indescribable ways. In fact, I was afraid that this bean bake might be bland; hence the sprinkle of grated cheese. But it didn’t need the additional seasoning. It was very, very good just on its own.
By the way, I’m on my 5th attempt with kiwi, trying to get the right mix of taste and texture. Upwards and onwards!
This puréed soup is easy to make, thick, mild, sweet, and beautiful; it’s good enough for a dinner party. I discovered it several years ago when I took advantage of the seasonal prices on carrots and bought 10 lbs. worth. My husband looked askance at the two huge bags and asked, “What are you going to do with all those carrots?”
That was a good question. I began to research carrot recipes and discovered many for carrot soup. I took ideas from several recipes and made a soup using large Spanish onions. The soup was good but not great. That’s when I switched to leeks and discovered that they were key to a great flavour.
This soup also appeals to children. My grandchildren (ages 9-11 when I started making this soup) like this soup best of all the soups I make—even the granddaughter doesn’t like cooked carrots enjoys a bowl of it.
- 6-8 cups of carrots, peeled and chopped into chunks
- 3-4 leeks, cleaned and the whites chopped into chunks
- 8-10 cups chicken broth, enough to barely cover the vegetables
- 1½ tbsp. garlic
- 1 tbsp. ginger
- Put all ingredients into one large pot.
- Bring to a boil.
- Lower to a simmer and cook for 30 minutes. Vegetables should be very tender.
- Purée with hand blender or in a processor.
For Weight Watchers: 0 points on both the Points and PointsPlus plans.