Saturday Soup – Judy’s White Bean Soup with Chilli Oil

You’re beginning to see a pattern as to where I get my soup ideas, right?  Of course, this week’s one is another BBC GoodFood one – it’ll take a while to plumb the depths of their soup selection even with a few ‘repeat’ recipes.  Still, if anyone wants to throw a suggestion from another site my way I’d totally appreciate it!

This recipe uses butterbeans.  Dried butterbeans: which you soak overnight and then must peel before using in the soup.  To say this is a tedious task is not even the half of it.  However, I looked to the other commenters, who said that it was worth it and, dubious, watched tv whilst popping beans out of their flimsy shells.  All said, it took me nearly an hour – though I wasn’t going at any great speed, if I’m honest.  Still, it was an impressive pile of discards at the end:

At least I have a compost heap to throw them on, too.  Maybe next year I can grow some of my own from that self-same compost =)

The soup itself is thick, tasty, and not over-seasoned.  If you’re used to salt-and-peppering most soups vigorously I’d strongly suggest holding off on this one – it’s got a superb subtle flavour, especially with the chilli oil, which would, I think, be overwhelmed by too much seasoning – especially salt.  It was, as the commenters on the recipe had said, totally worth the effort to make.  A beautiful soup and none too skimpy a portion.  I’m not sure how often I’d make the effort, but it’s certainly a soup I’d make again.  It’s an impressive soup, in looks as well as taste, and one I wouldn’t hesitate to serve up to guests.

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