I wanted to call this post “The Beautiful Happy Accident”, but one thing I learned about blogging is food posts deserve food names. Though, I digress. I arrived home after one of those work weeks. With my weekly produce stash and library haul, I wanted nothing more than to simply listening to my audio book, sip wine, and make Salsa Verde– then sit in front of my fireplace indulging in my wine and Verde with chips. Well, no sooner than I put on my audio book, my doorbell rang. On the other side of the door was a good friend, looking like she had a worst week. I invited her in, and she looked at my counter and excitedly said, “Yes, you are making salsa!”
“No, I am making soup.” Her eyebrows rose, as if to challenge my lie. I turned my back on her and began to make soup. She sat at the kitchen island and poured herself a glass of wine; and we began to listen to the amazing story unfold. There was laughter, pauses of conversations that always started with “Girl, you remember…” More importantly, there was the message that two friends can fall into comfortable silence with wine and an audio book, enjoy a wonderful bowl soup, and restore themselves. Bon Appétit.
- 1 lb. tomatillos
- 3 cans cannellini beans, drained and rinsed
- 1 onion
- 3 cloves of garlic
- 1 carrot
- 2 caps full of Herb Farm NW: Pike Place Herbs
- 4 C. chicken broth
- Quarter of a red bell pepper
- 1 pasíllo pepper
- 4 Roma tomatoes
- 1/4 cup cilantro, chopped
- Juice of one lime
Preparation: Place tomatillos, pasíllo, onion, and tomatoes on a baking sheet. Roast everything until they’re charred in spots, about 20 minutes. In food processor add carrot, quarter of a bell pepper, and garlic and pulse (this is your mirepoix). Place mirepoix in Dutch oven, add a capful of Herb Farm NW: Pike Place Herbs with a bit of olive oil and sauté two to three minutes until garlic is fragrant. Remove the baking dish from oven and add ingredients to Dutch oven along with chicken stock, beans with another cap full Herb Farm NW: Pike Place Herbs. Bring to a boil, cover, reduce heat, and simmer for half hour. Once your soup has cooked, squeeze in juice of one lime, toss into chopped cilantro. Remove half of soup and purée the soup either with a hand-held immersion blender or conventional blender. Add back in removed soup (you want the texture). Garnish with diced avocado, cilantro, lime wedges, and tortillas.