Courtesy Helen Lampkin
Brighten your winter drear with this brothy white bean soup. A surprise garnish of Cherry Tomato/Tomatillo Pico brings a nice acidity to the creaminess of the beans…and will bring a smile to your face! Serve with a nice crusty, cheesy bread and your guests will be clamoring for more!
White Bean Soup w/Cherry Tomato & Tomatillo Pico
3 tablespoons olive oil
1 small onion,petite dice
2-3 oz. prosciutto*, chopped fine
2 15 oz. can white beans, rinsed and drained
2 teaspoons white Miso paste
4 cups chicken stock
1 teaspoon Kosher salt
Garnish:Cherry Tomato/Tomatillo Pico and freshly ground white pepper
In a dutch oven saute onion in olive oil until soft. Add prosciutto and saute until it starts to crisp up. Add beans, miso paste, stock, and salt. Simmer on low until warmed through (about 20 minutes). While soup simmers, prepare the pico. To serve: Ladle soup into bowls and garnish with Pico and white pepper.
*You can substitute prosciutto with Serrano ham or good quality country ham
Cherry Tomato/Tomatillo Pico (yield about 1 ½ cups)
When you need a sassy bite to brighten a dish…go for this one. It will not disappoint! It also is great to dip with a chip!
½ pint cherry tomatoes, quartered
2 tomatillos, cored, petite dice
1 shallot, peeled, petite dice
2 tablespoons freshly chopped cilantro
Juice of 1 lime
½ teaspoon salt
Optional: 1 tablespoon Serrano or Jalapeno chile, chopped fine
Combine all ingredients in a small mixing bowl. Use as a garnish on soups, grilled fish, tacos, or dip with a chip!
Yield: 4 servings