Weekly soup for Souper Sunday: White bean and tomato soup with fennel and quails' eggs
from the slow cooker. I was happy just with the quail's eggs, but my gentlemen had some extra spicy sausages with it. A very delicious soup.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | white bean and tomato soup with fennel and quail's eggs |
| Categories: | Soup, Crockpot, Slow Cooker |
| Yield: | 4 Servings |
Ingredients
| 100 | grams | Dried haricot (navy) beans, 4 oz, 1/2 cup | |
| -- soaked in cold water for several hours or | |||
| Overnight, 212 g cooked | |||
| 15 | ml | Olive oil, 1 tbsp | |
| 1 | large | Onion, finely chopped | |
| 1 | Garlic clove, crushed | ||
| 1 | head | Fennel, finely chopped | |
| 4 | Beefsteak tomatoes, skinned and chopped | ||
| 600 | ml | 1 pint, 2 1/2 cups boiling vegetable or chicken | |
| -- stock | |||
| 90 | ml | Dry white wine, 6 tbsp | |
| 15 | ml | Tomato puree (paste), 1 tbsp | |
| 5 | ml | Light brown sugar , 1 tsp | |
| 10 | ml | Chopped fresh sage, 2 tsp | |
| 10 | ml | Chopped fresh thyme, 2 tsp | |
| Salt | |||
| Freshly ground black pepper | |||
| 8 | Quails' eggs | ||
| 4 | Or 8 fresh sage leaves, to garnish | ||
| H | TO SERVE | ||
| Warm ciabatta bread | |||
Source
 
| Slow Cooking from Around the Mediterranean
ISBN978-0-572-03323-1 |
| Edited *RK* 10/13/2009 by | |
| Ulrike Westphal |
Directions
1. Drain the beans and place in a saucepan. Cover with fresh water and boil rapidly for 10 minutes to remove toxins. Tip into the slow cooker, cover and cook on High for 3-4 hours until tender.
2. Meanwhile, heat the oil in a frying pan. Add the onion, garlic and fennel and fry gently for 2 minutes, stirring, until softened but not browned.
3. Tip into the beans and add all the remaining ingredients except the eggs. Re-cover and cook on "High" for 3 hours until everything is tender. Stir well, taste and re-season if necessary.
4. Carefully break the eggs into the soup. Cover and cook for a further 2-4 minutes or until they are cooked to your liking. Ladle into warm bowls, making sure everyone gets two eggs. Garnish each serving with one or two fresh sage leaves and serve with warm ciabatta bread.
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