

PÂRO
n. the feeling that no matter what you do is always somehow wrong—that any attempt to make your way comfortably through the world will only end up crossing some invisible taboo—as if there’s some obvious way forward that everybody else can see but you, each of them leaning back in their chair and calling out helpfully, colder, colder, colder.
http://www.dictionaryofobscuresorrows.com


In a small skillet, cook 3 strips of bacon over medium heat until it is well-browned but not burned. Remove to a plate covered with paper towels to drain. Pour off all but 1 teaspoon of bacon fat from the pan. Add the olive oil to the remaining fat.
Add 1 small diced onion to the skillet and sauté for 3 to 5 mn, or until it is just starting to brown. Add cannelloni beans, rinsed and drained, 1 teaspoon of dried thyme, and stock, then raise the heat to high. Bring the soup to a boil, then turn it down to a simmer. Half cover with a lid, and cook for 10 mn.
Purree the soup either with an immersion blender or in batches with an upright blender. Return the soup to medium heat, then add 1/4 cup of feta,1/4 cup of orzo, 2 strips of crumbled bacon, and water. Cook for 5 mn, or until the pasta is tender. Season with salt and pepper.
Ladde the soup into individual bowls, crumble a bit of the leftover bacon, garnish with thyme and feta, and serve.


Piling wrote:Modern Bean-and-Bacon Soup
In a small skillet, cook 3 strips of bacon over medium heat until it is well-browned but not burned. Remove to a plate covered with paper towels to drain. Pour off all but 1 teaspoon of bacon fat from the pan. Add the olive oil to the remaining fat.
Add 1 small diced onion to the skillet and sauté for 3 to 5 mn, or until it is just starting to brown. Add cannelloni beans, rinsed and drained, 1 teaspoon of dried thyme, and stock, then raise the heat to high. Bring the soup to a boil, then turn it down to a simmer. Half cover with a lid, and cook for 10 mn.
Purree the soup either with an immersion blender or in batches with an upright blender. Return the soup to medium heat, then add 1/4 cup of feta,1/4 cup of orzo, 2 strips of crumbled bacon, and water. Cook for 5 mn, or until the pasta is tender. Season with salt and pepper.
Ladde the soup into individual bowls, crumble a bit of the leftover bacon, garnish with thyme and feta, and serve.
Many people consider that soups are for winter, but I like soup 365/365 days.
I won't rinse nor drain the beans, because there are French cooked beans with goose fat (very tasty).
Pictures for evening.






Like tomatoes and grapes but have to be cut in half first 










Piling wrote:Very very busy until summer. He will fix the forum, then.
At least, he told he will do. Let's wait.
Thinking



Piling wrote:http://youtu.be/wernEpFvnNI



, that's not the voice of Audrey Hepburn, of course, but Marni Nixon's (she sings also in West Side Story, instead of Nathalie Wood).



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