Idea Alley

White bean soup a pre-grilling meal

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Soon the weather will be so warm that few of us will have soup on our minds when it comes to dinner. So before grilling and salads take over, here are answers to two recent soup requests.

The first is for Barbara Garot.

Smoked Sausage and White Bean Soup

1 pound dried navy beans, rinsed

1 tablespoon olive oil

1 pound smoked sausage, sliced into 1/2-inch pieces

2 cups chopped onions

1 1/2 tablespoons minced garlic (about 4 cloves)

2 bay leaves

2 sprigs fresh thyme

8 cups chicken stock

3 cups water

2 teaspoons salt

1 1/2 teaspoons ground black pepper

1/2 teaspoon ground red pepper (cayenne) or to taste

1 loaf crusty bread, for serving

Soak beans in enough cold water to cover by an inch or two for 8 to 12 hours. Discard any debris or malformed beans that float to the top. Drain and rinse well.

In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute 5 to 6 minutes, or until browned. Using a slotted spoon, remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.

Return the sausage to the stockpot. Stir in the beans, bay leaves and thyme. Add the chicken stock, water, salt, black pepper and cayenne. Bring to a boil; reduce heat to a simmer and cook, partially covered for 21/2 to 3 hours or until beans are tender.

Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash some of the beans against the bottom and sides of the stockpot to thicken. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.

Ladle the soup into bowls. Serve hot, with crusty bread slices.

Makes about 8 cups.

Recipe adapted from Emeril Lagasse

We can't say if this soup tastes like the one that was served at Starving Artist Cafe as requested by Stephanie Deere because we never had that soup, but this recipe sounds like it would be worth trying for those looking to replicate the closed-cafe's menu item.

Lavender-Carrot Soup

1 to 2 tablespoons lavender flowers

1 quart water

4 tablespoons butter

1 1/2 cups chopped onion

1 clove garlic, minced

1 1/4 pounds carrots, peeled, chopped (about 3 cups)

Juice and zest of 1 lemon

Salt and ground black pepper, to taste

4 tablespoons thick coconut milk (see note)

In a medium pot, combine lavender and water. Bring to boil, reduce heat and simmer 10 minutes. Set aside.

In a large pot, melt butter over medium-high heat. Add onion and saute until it begins to turn translucent, about 5 minutes. Stir in garlic and cook 1 minute more. Add the carrots and saute 2 minutes.

Strain the lavender-water into a measuring cup, discarding solids. Add 3 cups of the lavender water to the pot with the carrots and bring to a boil. Reduce heat and simmer -- partially covered -- until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender. Return to pot. Stir in lemon juice and zest. Season with salt and pepper. If soup is too thick, add the remaining cup of lavender water to create desired consistency. Serve with a dollop of coconut milk.

Makes about 4 servings.

Note: To thicken coconut milk, place the unopened can in the refrigerator for several hours. Do not shake can before opening. Spoon the thickened liquid off the top.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

[email protected]

Please include a daytime phone number.

Food on 03/22/2017

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