~ Menu ~
Wild Garlic Bread
Glass of Red
This lunch was the first dish in a series of meals created to use up leftovers. Having grated a piece of gran padano down to the rind I decided that I would use the heel of the cheese to make some warming minestrone-ish soup.
Simple Minestrone (ish) Soup
1 small red onion – finely diced
about ¼ carrot – finely diced
1 celery stalk – finely diced
a smidgen of garlic – either paste or crushed
½ tbsp olive oil
½ tbsp tomato paste
150g canned chopped tomatoes
hot vegetable stock
100g cannellini beans
a heel of parmesan
a few veg of your choice (savoy cabbage is traditional)
~ Cook the onion, carrot and celery in the oil over medium heat till starting to caramelise.
~ Stir in the garlic and cook a few seconds more.
~ Add the tomato paste and cook a few more seconds more!
~ Stir in the chopped tomatoes and bring to a boil.
~ Now add enough vegetable stock to make a lovely soupy consistency.
~ Turn down the heat, cover and simmer till the vegetables are tender.
~ Remove from the heat and add the parmesan heel. Cover and leave to steep for 20-30 minutes by which time the cheese should have done its work. Remove the rind but stir in any cheese that has melted into the soup.
~ Return to a boil, stir in the cannelloni beans and any veg you might using, cover and simmer till the vegetables are to your liking.
I slathered some Ciabatta with Wild Garlic Pesto and toasted it to serve with the soup. Unfortunately after making the soup I had half a container of white beans left so I made …
White Bean and Wild Garlic Dip
120g cooked or canned cannellini beans
4 or 5 well washed wild garlic leaves
A squeeze of lemon juice
A little olive oil
Sea salt and coarsely ground black pepper
~ Process together the beans and wild garlic and then with the processor running drizzle in the olive oil till a hummus like texture is achieved. (Yes, as you will see from the photo I well a little too far!)
~ Season to taste with the lemon juice, salt and pepper.
A white wine Spritzer was called for in this instance.
As it happened I couldn't eat all the hummus and so I made Wild Garlic and Potato Soup and stirred in the last of the white bean stuff. This was especially cunning of me because not only did I have some ready cooked “Onions Soubise” in the fridge I also had a modicum of leftover mashed potato, so this is what I did.
~ Gently heated the onions till warm and melty.
~ Stirred in the leftover mashed potato together with enough vegetable stock (Oxo) to make a soup consistency.
~ Turned down the heat, covered and cooked for about 10 minutes to meld the flavours.
~ Stirred in a handful of wild garlic leaves till wilted.
~ Tipped the whole lot into the food processor together with knob of clotted cream (but double cream, single cream, crème fraîche, milk etc. would work too) and puréed till smoth.
~ I then stirred in the leftover White Bean Hummus which gave a little texture.
That worked! Sorry no photo, camera battery was flat. I blame myself!
I ate the lot this time but if I hadn’t I was thinking of trying any leftover soup with bacon and cream as a pasta sauce!