Thursday, December 18, 2008

Day 27 - White Bean and Garlic Soup, with Sautéed Cabbage

I was rushing around like a madwoman this afternoon, trying to get everything prepared before I left for Montreal. My friend and I were supposed to drive up tomorrow, but because of the impending snow forecast, we decided to leave tonight. Even though driving at night for 8 hrs is not ideal, being stuck in a snowstorm is even worse.

We Canadians may be used to un-godly amounts of snow, but we don’t like driving in snowstorms, and we really dislike long distance driving in snowstorms. Maybe it’s because we still have huge swaths of land that are grossly under populated, and the fear of being stuck off the side of the road, with no houses around, no cell phone service or cars on the road, is a real possibility and it sends shivers down our spine.

A smart Canadian will have a long with the spare tire, a flashlight, and blanket and winter boots. Just in case the car breaks down or you spin off the road, you can A: wait it out, or B: start walking.

I myself have had the privilege of driving off the road in the spring, and futily tried applying the breaks only to shoot further off at an angle in slushy snow. I was good and stuck, and had to be towed out. Which was very embarrassing.

This soup was the result of my desire to clean out my fridge and avoid yet another grocery run. I had leftover cabbage from the Borscht, leftover shrimp, lots of garlic and leftover white beans from the Pasta Fagioli.

White beans and garlic seem like a natural pair, but the crunchy cabbage on top added another layer of texture and flavor.

White Bean and Garlic Soup, with Sautéed Cabbage and Shrimp

Source: Krystal Ford

1 can of Canneli white beans
3 cups of chicken broth
1 whole garlic bulb

Sauteed Cabbage
1 1/2 cup of cabbage shredded
1 Tbsp butter
1 Tbsp olive oil
pinch of kosher salt

Sauteed Shrimp
6 shrimp
1 lemon
salt and pepper
pinch of saffron

Pre-heat over to 400F. Peel the outer layer of garlic, and cut off a few cm of the top of the garlic bulb. Rub a bit of olive oil over the smooth surface. Cover with aluminum foil and place in a muffin tin. Roast for 35 minutes.

Marinate shrimps in lemon juice, saffron, salt and pepper for 15 minutes.

Meanwhile. Boil the broth and add the whole can of white beans, do not drain them. Bring to a boil and gently simmer. Add roasted garlic cloves to stock and beans and puree with immersion blender until smooth. Adjust seasoning.

Melt butter and olive over high heat and sautée cabbage until just softened, but still a bit crunchy. Sprinkle with salt.

Sautée shrimps over high heat with a bit of butter one minute each side until pink.

Serve soup with cabbage and shrimp piled on top.

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