Gerookte pompoen-, boterbonen- en citrussoep
This is an EXCLUSIVE recipe from Ben Lippett's cookbook 'How I Cook'"This soup is perfect for using up any odds and ends you've got in the fridge. It's loosely inspired by ribollita, aka the perfect vehicle for transforming leftovers into a delicious, hearty bowl of soup. hard-roasting squash and onions and then dressing them up with stock, starchy beans and smoky chilli paste makes for a delicious, thrifty bowl of soup. Whether you're using beans, chickpeas, or the classic stale bread, it needs to have a high starch content. It's that starch that's going to thicken the soup and give it a lovely, smooth, almost velvety texture". - Ben Lippett Ben is an incredible chef, author + content creator behind @dinnerbyben
Bron: Bold Bean Co
Ingrediënten
- jar of Queen Butter beans - with their bean stock
- white onions
- crown prince or butternut squash
- celery sticks
- chipotle paste
- fresh bay leaves
- rosemary sprigs
- litres good-quality vegetable or chicken stock
- dill
- orange
- feta
- olive oil
- fine sea salt
- black pepper