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Minestrone - Black Bean - Fish Chowder - Roasted Tomato - Wine Choice ¼ cup extra-virgin olive oil 1 medium onion, chopped 2 stalks celery, chopped 4 cloves garlic, chopped 1 small zucchini, chopped 3 medium carrots, chopped 8 cups chicken broth 2 tbsp. majoram 2 tbsp. parlsey, chopped 8 drained whole, peeled, canned tomatoes, chopped 1 can (16 oz.) cannelloni beans with liquid 1/3 cup small pasta such, tubetti, orzo or broken spaghetti ½ cup Parmesan cheese
Heat oil in a large pot over medium heat. Add onion, carrots, celery and garlic and cook, covered, stirring occasionally, about 15 minutes. Add zucchini and cook an additional 3 minutes. Stir in tomatoes and broth and bring to a boil. Stir in the pasta and simmer until the pasta is tender.
In a bowl, mash half the beans with a spoon or fork. Add the mashed and whole beans to the soup and cook for 3-4 minutes.
Remove soup from the heat and stir in the herbs and cheese. Season with salt and pepper, if desired. Ladle into bowls and sprinkle with additional Parmesan cheese.
BLACK BEAN SOUP
2 cups dried black beans, washed 8 cups water ¼ cup olive oil 2 large onions, diced 5 garlic cloves, minced 2 tsp. pepper 6 cups vegetable broth 1 tbsp. cumin
In a large pot over high heat, place the water and beans. Bring to a boil, reduce heat to low, cover and cook until the beans are soft, about 1 hour. Remove from heat. In another saucepan, heat the oil over medium heat and cook the onions until lightly browned, 12-15 minutes. Add the garlic, cumin and pepper, stirring often for about 4-5 minutes. Stir in beans and liquid and mix well. Reduce to a simmer and cook uncovered, stirring occasionally for about 30 minutes. Ladle into soup bowls and garnish with sour cream, if desired.
FISH CHOWDER
4 lbs. fillet of haddock, skinned 4 cups fish or vegetable broth 1 bay leaf ½ tsp. thyme 1 small onion, cut into pieces 1 celery stalk, cut into pieces 2 slices chopped bacon 2 cups potatoes, cubed 2 cups scalded half & half 2 cups boiling water 1/8 tsp. pepper 3 tbsp. butter
Cut fish in 2 inch pieces and set aside. In a large saucepot combine broth, bay leaf, thyme, onion and celery. Simmer for 10 minutes. Drain and reduce to two cups of broth. Reserve. Place bacon and onion in a skillet over medium heat and cook for about 5 minutes. Add potatoes and boiling water and cook 5 minutes. Add broth and fish and cook simmer 10 minutes. Add half & half, pepper and butter, mixing well. Ladle into soup bowls. Serves 6.
ROASTED TOMATO SOUP
1 ½ lbs. plum tomatoes 4 tbsp. olive oil 2 garlic cloves, minced ½ tsp. oregano ½ tsp. basil ½ tsp. pepper ½ cup finely chopped onion 1 cup chicken broth ¼ cup red wine ¾ cup heavy cream ½ cup tomato paste
Preheat oven to 475 degrees. Halve tomatoes and lay them cut sides down on a cookie sheet. Brush with olive oil and sprinkle with garlic, oregano, basil and pepper. Roast tomatoes about 15-20 minutes or until slightly charred around the edges. Place in food processor and process leaving small chunks.
In saucepan cook onion in 2 tbsp. oil for 3-4 minutes. Mix in tomato puree, broth and wine. Then add tomato paste. Whisk until well blended. Heat the cream (do not boil) and blend into tomato mixture. Ladle into soup bowls and sprinkle with Parmesan cheese. Serves 6
To begin with, you have to understand that Karen hates Winter. On January 2nd, she is ready for Spring and impatient for it to arrive. Hence her choices here: hot, hearty soups for a cold day.
That is fine with me. I like something to warm my bones as much as the next guy. But when she gave me this list I was stumped for an idea on wines to match with them.
I checked the books and I searched the Internet. The best idea I came across was to match the wine with the ingredients, not the broth. Since there are several soups, we will take them one at a time.
The Roasted Tomato soup calls for a red wine as an ingredient. That leads people to want to use the same wine with it to avoid having two different bottles open. I think I'd go with something traditionally Italian here: a Chianti, a Sangiovese, maybe a Merlot or Pinot Noir. Picture the same wines you have with tomato sauce. But if you are looking for a white, try Sauvignon Blanc, one of the most food-friendly wines.
The Fish Chowder calls for a white, it seems to me, and there are many choices: Chardonnay, Pinot Grigio, Sauvignon Blanc, even a Viognier. I personally don't think I would try a red here, but if you do, think about very light reds: Pinot Noir.
The Black Bean soup is exactly the opposite of the Fish Chowder. I cannot see it with a white wine at all. Here I picture reds: Cabernet Franc, Syrah, Merlot, Red Zinfandel. It happens that I have a bottle of Long Island Merlot down under the stairs, a 1998 Schneider, that I should be opening. I think I'll try that.
The Minestrone -- well, now that I am on a roll, that doesn't seem so hard. Italians must have solved that question generations back. Sure enough, a few questions to friends and a little searching on the Internet comes up with the traditional: Sangiovese, Barbera. I always feel that means American Merlot and Pinot Noir, so that is what I'd pick.
Minestrone - Black Bean - Fish Chowder - Roasted Tomato - Wine Choice |
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Last modified: August 07, 2007 |
