Andouille and White Bean Soup
Ah, bean soup - so tasty and hearty, so warming on a cold and dark winter day, and so unphotogenic. I have dressed you up as best I could and still, you look far less tasty than you really are. Such it is and so is life.
This soup is so easy you can have it from cupboard to table in about 20 minutes or less, making it perfect for those nights when you come home tired and cranky and don't want to fuss a lot in the kitchen. Or when your kitchen is spotlessly clean and you don't want to ruin it by cooking something elaborate but your hair's too frizzy to go out. I like it with a nice hearty beer, such as the Bell's Two-Hearted ale, which I had - something nice and zesty to compliment - and tame - the spiciness. Croutons are optional and directions for preparing them (why you would ever purchase them in a box is beyond me) are located at the end of the post. Andouille, as I've used it, is a delicious Cajun pork sausage with is lightly smoked and (hopefully) packs a good deal of zesty heat. (Andouille originates in France, where it is typically a little firmer and frequently eaten cold, at least according to the Oxford Companion to Food.) Of course, the beans will tame a lot of the heat, so you might want to serve your soup with a little extra Tabasco on the side, like I did. It makes the beer taste even better. I like the Andouille from Weiland's, which is made in-house and is delightfully hot.
Andouille and White Bean Soup - serves 2-4, depending on hunger level
8-10 ounces andouille, casings removed
6 ounces wine - anything; white, red, or the leftover rose I've had in my fridge for a month (optional)
2 cans Great Northern or other white beans, drained but juices reserved
2 cups chicken stock
salt & pepper
See? Only 5 ingredients! In a medium sauce pan over medium-high heat, crumble and brown the sausage, reserving a little of the browned meat for a garnish, if desired. Deglaze the pan with the wine and cook for a few minutes until the wine has reduced by 3/4 and has thickened with porky goodness. Add the drained beans and the chicken stock and bring to a boil. At this point, you can go ahead and puree the soup with a stick blender or allow it to simmer for 15-20 minutes to allow the flavors to mingle. I chose mingling. Turn the heat off and puree the soup, leaving a few beans in tact for texture variation if desired, and taste for seasoning; add salt and pepper as desired. Add about 1/2 cup of reserved bean juice and stir; turn the heat back on and bring soup to a simmer. Place in bowls and top with croutons and reserved andouille bits, if desired. You can also put a dash of cayenne on the top for beauty's sake, but to be honest I only did that for the picture. Splash on a good deal of Tabasco and enjoy with aforementioned hearty beer!
How to make delicious croutons: Preheat oven to 425 degrees and line a baking sheet with parchment, foil, wax paper, etc. Cube some good bread - I am particularly fond of croutons made from Eleni Christina's (641 N. High st, facing Russell) focaccia - and place in a big bowl. Drizzle with some good olive oil and toss to coat. Sprinkle with sea salt and toss again. Bake for 8 minutes, rotate pan, and bake for 2-4 more minutes. Remove croutons when they are very lightly golden but still have a little give in the center, if you like them that way, or bake until they are a palate-grinding block of rock-hard crumbs, whichever you prefer. These croutons are good on all manner of soups and salads, but they are especially delcious when eaten directly off the baking sheet, right out of the oven, standing in the kitchen before bringing the soup to your loved ones. See? The cook always gets the best little bits.
