Happy New Year! How's it going so far? Too early to tell? Did you have some beans or pork or greens yet? If not, get on it and bring yourself some good luck for 2015!
You can start with this creamy potato and white bean soup with olive tapanade. It's ridiculously easy to make and goes down even easier. I caught a quick glance of the recipe while switching channels and landing on some PBS travel show. I never in a million years would have thought of putting tapanade on potato soup. So, well done public TV!
The soup itself is pretty tasty, a creamy blend of leeks, potatoes and beans. But when you put that tapanade on top, oh momma!! It basically took this mild mannered potato and bean soup and woke it up with a round house kick to the head. It's bangin', like New Year's Eve fireworks all over again!
Wishing you all much health, wealth, love and laughter for the New Year!
potato and white bean soup with olive tapenade
2 tablespoons butter
2 tablespoons olive oil
2 leeks, white only, thinly sliced
2 potatoes, peeled and chopped
2 cloves garlic
4-5 cups vegetable stock
1 can white beans, rinsed and drained
1/2 cup kalamata olives, pitted
1 clove garlic
1 teaspoon anchovy paste
2 tablespoons capers
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
heavy cream, optional for garnis
In a large soup pot or Dutch oven heat butter and olive on medium-high heat. Add leeks and saute until tender, about 10 minutes. Add garlic, potatoes and vegetable stock; cook on medium heat until potatoes are tender, about 20 minutes.
When potatoes are tender, add beans and more vegetable stock if necessary. Cook for about 5 minutes more. Turn off the heat and puree soup using an immersion blender or a blender. Keep soup warm while making the tapenade.
In a Cuisinart combine olives, anchovy paste, capers, olive oil and lemon juice. Pulse until mixture is blended but still a bit chunky.
Serve soup with a garnish of tapanade and a splash of heavy cream or sour cream, if desired.