One Soup: Four Wines - Part 1

    White Bean Soup
  1 1/2   c  dried white beans
             -soaked 8 hours
             -or overnight
             -drained and rinsed
        4 c  water
        4 md garlic clove(s), peeled
        l  g sprig rosemary
             salt and pepper to taste

  Infused Olive Oil
  1/4     c  olive oil
  1       tb minced garlic
  1       tb minced sage
  1       tb minced rosemary
  2       tb minced flat-leaf parsley
  1/4     c  extra-virgin olive oil
             salt and pepper to taste

  Sofregit
  1/3     c  extra-virgin olive oil
  1       c  chopped onion
  1       tb minced garlic
  1       c  plum tomatoes, peeled
             -seeded and chopped
             -(fresh or canned)
  1       tb minced flat-leaf parsley
  1       tb minced sage
             salt and pepper to taste

Put beans in large heavy pot and cover with 4 cups cold water. Add garlic and rosemary sprig. Gently simmer, covered, for an hour, or until beans are tender. Remove the rosemary sprig. If you like, pur‚e 1 or 2 cups of the beans and add it back to the soup. Add salt and pepper to taste. Yield: 6 cups In a small pot, heat the regular olive oil. Add the garlic and herbs. When the oil begins to sizzle, turn off the heat and let it sit; the herbs will have turned bright green. Allow th oil to cool a bit and add the extra-virgin olive oil. Stir and add salt and pepper to taste. The mixture should be heavily seasoned, as a small amount will flavor each bowl of soup. Yield: 2/3 cup Heat a heavy saut‚ pan and pour in the olive oil. When the oil is hot, add the onions and cook over low heat until they turn soft and golden brown, about 20 minutes. Stir in the garlic and cook until it begin to color slightly, about 5 minutes. Add the tomatoes and cook slowly until they begin to blend with the onions, about 20 minutes. Add the parsley and sage and cook for another 10 minutes. Add salt and pepper to taste. Yield: 1 1/4 cups


Yield: 1 Info : An Experiment Illustrating the Logic Behind Matching Food and Wine by Josh Eisen The Recipes: White Bean Soup :1 1/2 c dried white beans : -soaked 8 hours : -or overnight : -drained and rinsed :4 c water :4 md garlic clove(s), peeled :1 lg sprig rosemary : salt and pepper to taste Put beans in large heavy pot and cover with 4 cups cold water. Add garlic and rosemary sprig. Gently simmer, covered, for an hour, or until beans are tender. Remove the rosemary sprig. If you like, purÔÇÜe 1 or 2 cups of the beans and add it back to the soup. Add salt and pepper to taste. Yield: 6 cups Infused Olive Oil :1/4 c olive oil :1 tb minced garlic :1 tb minced sage :1 tb minced rosemary :2 tb minced flat-leaf parsley :1/4 c extra-virgin olive oil : salt and pepper to taste In a small pot, heat the regular olive oil. Add the garlic and herbs. When the oil begins to sizzle, turn off the heat and let it sit; the herbs will have turned bright green. Allow th oil to cool a bit and add the extra-virgin olive oil. Stir and add salt and pepper to taste. The mixture should be heavily seasoned, as a small amount will flavor each bowl of soup. Yield: 2/3 cup Sofregit :1/3 c extra-virgin olive oil :1 c chopped onion :1 tb minced garlic :1 c plum tomatoes, peeled : -seeded and chopped : -(fresh or canned) :1 tb minced flat-leaf parsley :1 tb minced sage : salt and pepper to taste Heat a heavy sautÔÇÜ pan and pour in the olive oil. When the oil is hot, add the onions and cook over low heat until they turn soft and golden brown, about 20 minutes. Stir in the garlic and cook until it begin to color slightly, about 5 minutes. Add the tomatoes and cook slowly until they begin to blend with the onions, about 20 minutes. Add the parsley and sage and cook for another 10 minutes. Add salt and pepper to taste. Yield: 1 1/4 cups Servings