Cream of White Beans with Grilled Peppers
Cream of White Beans with Grilled Peppers is a comforting and flavorful soup that blends the creamy texture of white beans with the smoky sweetness of grilled peppers. The soup is typically prepared by simmering white beans with onions, garlic, and vegetable or chicken broth until tender. The mixture is then puréed to achieve a smooth, creamy consistency. Grilled bell peppers, which have been charred to enhance their natural sweetness, are added to the soup, providing a vibrant contrast in flavor and color. This dish is often seasoned with herbs like thyme or rosemary and finished with a drizzle of olive oil or a sprinkle of fresh herbs for garnish. It's a nutritious and satisfying option that's perfect for a cozy meal.
Ingredients
- 3 yellow bell peppers
- 1 lemon
- 1 garlic clove
- 4 sprigs thyme
- 5.3 ounces cooked white beans
- 1/3 cup olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the bell peppers in half, remove the stems and seeds, and place them on a baking sheet lined with parchment paper.
- Roast in the oven for 20 minutes, turning them halfway through. Allow them to cool slightly and remove the skins with your fingers.
- Blend the roasted pepper flesh with the cooked white beans, crushed garlic, lemon juice, thyme leaves, and olive oil until smooth.
- Season with salt and pepper to taste.
- Serve with a selection of salads (such as sucrine, endive, or radicchio) and a glass of Anjou red wine.
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Notes
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