fitlife 
Are you anxious for spring? So am I! Here is a light soup that is easy to make and very satisfying if you’re still in the mood for soup. Last week, we had a new blanket of snow on the ground so we were in the mood.
I whipped up some easy ‘blender’ popovers to serve with the soup which are so easy to prepare that you can have them on the table in less than an hour.
I few crumbles of crisp bacon on top is optional but oh, so delicious.
What a difference a week makes! The photo above on the left with our two oldest grandsons is from just last Sunday when they were here for an overnight and the two photos on the right were taken yesterday when it was 70F! March always has it’s ups and downs, Lions and Lambs. Spring is coming!
Note: Remember to soak dried beans overnight according to package directions.
1/2 pound thick-sliced bacon, cut crosswise into 1/4-inch strips
1 medium yellow onion, finely chopped
1 large carrot, finely diced
2 celery ribs, finely diced
4 garlic cloves, minced
1 bay leaf
Several sprigs of fresh thyme
1 teaspoon chopped fresh thyme (reserved)
1 pound Great Northern beans, soaked overnight and drained
10 cups chicken stock
Salt and freshly ground pepper
In
a large soup pot, cook the bacon over moderate heat, stirring, until
browned and crisp. Remove the bacon with a slotted spoon and place on
paper toweling to drain. Leave about 1 tablespoon or so of bacon fat in
the pot.
Add the onion, carrot and celery and cook over
moderate heat, stirring occasionally, until the vegetables are softened,
about 8 minutes. Stir in the garlic, bay leaf, 2-3 sprigs of thyme and
chopped rosemary and cook until fragrant, about 2 minutes. Add the
drained beans and chicken stock and bring to a boil. Simmer the soup
over moderately low heat until the beans are tender, about 1 1/2 hours.
Season with salt and pepper to taste.
Remove the bay leaf and
thyme sprigs, then stir in the remaining chopped thyme and rosemary.
Ladle into bowls and garnish the soup with the bacon and serve.
Make Ahead: The soup and bacon can be refrigerated separately for up to 3 days. Recrisp the bacon before serving.
Note:
The bacon can be omitted altogether and you may use olive oil instead
of bacon fat to saute the vegetables in the pot. To make the soup
totally vegetarian you may substitute vegetable stock for the chicken
stock.
Inspired by Food and Wine
2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon canola oil
3 tablespoons grated sharp cheddar cheese (Optional)
2 teaspoons dried thyme (Optional)
Preheat oven to 475F
Brush
popover pan or muffin cups with melted butter or spray with non-stick
baking spray such as Bakers Joy. Be sure to brush or spray around the
rims also.
Combine eggs, milk, flour and salt in a blender.
Blend for 1 minute. Add the oil and blend for 30 seconds. Add optional
ingredients and pulse once or twice.
Fill popover or muffin
cups half full and bake for 12 minutes. Reduce heat to 350F and bake
for 30 minutes longer. Prick popovers with a toothpick or fork to let
steam escape and bake for 5 more minutes.
This recipe yields approximately 6 popovers.
Recipe may be doubled. Try using other cheeses and herbs of your choice!
