8/14/2023 0 Comments Pasta e fagioli![]() We all ate the soup thoughtfully, considering its merits (which were many: flavorful, hearty, fresh-tasting) and its flaws (which were few in fact, I can’t think of one): Isn’t that gorgeous? In there you’ll see cannellini beans, orzo, parsley, tomatoes, and Parmesan cheese grated on top plus the bacon and anchovies that provided the flavor base. He removed the Parmesan rind:Īnd served up four beautiful bowls of this: Here they are, the three soups going at once: Meanwhile, I cut up my carrots and ginger: She added cubed pork butt to the pot with chicken stock, marjoram, bay leaves and allspice:Īs it simmered, the smell from the bay leaves were particularly intense almost foresty in their pine-i-ness. Meanwhile, Diana discovered that her first step would take two hours (oops!). Notice how organized he is organization is one of the most useful things he learned as a student at F.C.I., he told us. Wouldn’t you want to know how that would turn out? You simmer carrots with ginger then blend them in a blender with peanut butter, soy sauce and sesame oil. This was the simplest of the bunch, but no less exciting. What would that taste like? Again, I just had to know.įinally, I chose the Szechwan Carrot Soup submitted by Mira. This recipe fascinated me for many reasons, mostly the combination of simmered pork butt and sauerkraut. I just had to know what that would taste like.ĭiana chose the second option, Veselka’s Cabbage Soup submitted by Youri. I chose that recipe for the top three because of the intriguing combination of pancetta (or slab bacon) and anchovies plus the recipe tells you to put a Parmesan cheese rind in with the soup as it simmers. Leland selected the first option, Italian Pasta and Bean Soup (Pasta E Fagioli) submitted by Allen Small. Here’s Leland and Diana surveying their options: The three of us, plus Craig, would sample these soups and carefully choose the winner.įirst, Leland, Diana and I had to choose which soups each of us were going to make. Then I invited my friends Diana Fithian (an enthusiastic home cook) and Leland Scruby (who works at the French Culinary Institute) over to help me make them. It was hard work, not for the faint of heart, but I wound up choosing the three most intriguing recipes that, for whatever reason, grabbed my attention and made me hungry to try them. And little old me had to wade through them to pick the best. Then 325 of you, that’s right 325 of you, submitted recipes. Submit your favorite soup recipe–it didn’t have to be original, just a soup recipe that you love–and the best one would win a $450 VitaMix blender. Hear those distant drums? A great battle is about to begin: the Great Soup Battle of 2010.Īs readers may remember, last week I announced a big contest on my blog.
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